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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

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 is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce:
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)


Couscous:
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


Shrimp:
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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This has a little spice and heat if you add the cayenne, and it's wonderful!

 

 

 

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