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.
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This recipe for Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce is from