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Crunchy Shrimp with Toasted Couscous and Ginger Orange Sauce Recipe

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This recipe for Crunchy Shrimp with Toasted Couscous and Ginger Orange Sauce, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Marie Smith


1 c. orange juice
1 T. chopped cilantro
2 T. mayo
1 1/2 T. lo sodium chicken broth
1 tsp. grated peeled ginger
1 tsp. lime juice
1/2 tsp. ground cumin
1/4 tsp. salt
pinch cayenne (optional)

1 c. uncooked couscous
1 1/2 c. lo sodium chicken broth
1/2 c. orange juice
1/2 tsp. salt
1/3 c. chopped scallions
3 T. slivered almonds toasted
1 T. butter

1 lb. peeled and deveined shrimp
1 large egg white lightly beaten
1/2 c. panko (Japanese breadcrumb)
1 tsp. chopped cilantro
1/2 tsp. grated peeled ginger
1/8 tsp. ground black pepper
1 T. canola oil
2 c. trimmed washed raw spinach leaves

1. To prepare sauce, bring 1 c. orange juice to a boil in a saucepan over med-hi heat. Cook until about 10 min. Remove from heat, cool completely. Stir in 1 T. cilantro and next 7 ingredients, set aside.
2. To prepare couscous, place couscous in a large nonstick skillet over med-hi heat, toast 3 minutes stirring constantly. Add 1 1/2 c. broth, 1/2 c. orange juice and 1/2 tsp. salt, bring to a boil. Remove from heat, cover and let stand 5 min. Fluff with a fork, add onions, almonds, and butter, stirring until butter melts. Keep warm.
3. To prepare shrimp, combine shrimp and egg white in a large bowl, tossing to coat. Combine the panko, 1 tsp. cilantro, 1/2 tsp. ginger, and black pepper in a large zip bag. Add shrimp to the bag, Seal and shake to coat.
4. Heat oil in a skillet over med-hi heat, arrange shrimp in a single layer in the pan. Cook 2 minutes on each side or until done.
5. Place 3/4 c. couscous on each of 4 plates, top each with 1/2 c. spinach and 5 shrimp. Drizzle each with 2 T. sauce.

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Personal Notes:
Personal Notes:
This has a little spice and heat if you add the cayenne, and it's wonderful!




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