Non-stick cooking spray
1 cup bottled clam juice
¾ cup unsweetened coconut milk
¼ cup tequila
2 tablespoons Old Bay seasoning
½ tablespoon curry powder
1 teaspoon red pepper flakes
½ cup chopped baby carrots
½ cup sweet corn kernels (thawed if fresh not available)
¼ cup chopped shallots
1 pound of 21 to 25 count raw shrimp, shelled and cleaned with tales on (thawed if fresh not available)
¾ cup frozen garden peas
2 tablespoons orange juice
1 (10 ounce) box of plain quick cooking couscous
½ cup chopped cilantro (optional)
5 quarters of a lime

Spray stoneware with non-stick cooking spray. Pour clam juice, coconut milk, tequila, Old Bay seasoning, curry powder an red pepper flakes into the stoneware. Use a wire wisk to break up clumps of spices. Then add the carrots, corn, shallots, and rinsed shrimp to the spice broth.
Cover; cook on High for 1 hour. Add peas at this time and cook for another 30 minutes. Turn off heat and add orange juice and box of couscous and stir to combine with contents of the pot. Cover and let stand for at least 5 minutes or until all liquid is absorbed.
Before serving, fluff with a fork and fold in cilantro. Plate up with a quarter of a lime on the side of each serving. Serves 5 people with four or five pieces of shrimp each.