Ingredients: |
Ingredients: SAUCE: 1 cup orange juice 1 TAB chopped fresh cilantro 2 TAB reduced-fat mayonnaise 1 ½ TAB fat-free, chicken broth 1 tsp grated peeled fresh ginger 1 tsp ground cumin ¼ tsp salt ¼ tsp ground red pepper
COUSCOUS: 1 cup uncooked couscous 1 ½ cups fat-free, chicken broth ½ cup chopped green onions 2 TAB sliced almonds, toasted (do these ahead) 1 TAB unsalted butter
SHRIMP: 20 jumbo shrimp, peeled and deveined (about ¾ lb) 1 large egg white, lightly beaten ½ cup panko (Japanese breadcrumbs) 1 tsp chopped fresh cilantro ½ teaspoon ginger ½ tsp freshly ground black pepper 1 TAB canola oil 2 cups trimmed watercress (or similar)
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Directions: |
Directions:SAUCE: To prepare sauce, bring 1 cup orange juice to a boil in a small saucepan over medium-high heat; cook until reduced to ¼ cup – about 10 minutes. Remove from heat; cool completely. Stir in 1 tablespoon cilantro and next 7 ingredients (through red pepper); set aside.
COUSCOUS: To prepare couscous, place couscous in a large nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring constantly. Add 1 ½ cups broth, ½ cup orange juice, and ½ teaspoon salt; bring to a boil. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; add onions, almonds, and butter, stirring until butter melts. Keep Warm.
SHRIMP: To prepare shrimp, combine shrimp and egg white in a large bowl, tossing to coat. Combine the panko, 1 teaspoon cilantro, ½ teaspoon ginger, and black pepper in a large zip—top plastic bag. Add shrimp to the bag, and seal and shake to coat.
Heat oil in a large nonstick skillet over medium-high heat; arrange shrimp in a single layer in pan. Cook 2 minutes on each side or until done.
Place ¾ cup couscous on each of 4 plates; top each with ½ cup watercress and 5 shrimp. Drizzle each with 1 ½ tablespoons sauce. © |