Crunchy Shrimp With Toasted Couscous Ginger Orange Sauce Recipes

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CRUNCHY SHRIMP WITH TOASTED COUSCOUS & GINGER-ORANGE SAUCE



Crunchy Shrimp With Toasted Couscous & Ginger-Orange Sauce image

Grand Prize Winner/Entrees in the first annual Cooking Light Ultimate Reader Recipe Contest, where she received a $10,000 prize and a $5000 family vacation. Courtesy of Karen Tedesco, Webster Groves, Mo. "The sauce that accompanies the shrimp is one of my favorites. I've used it as a dipping sauce for vegetables, and to top grilled chicken and salmon." Please ignore the long laundry list of ingredients, the cooking is easy.

Provided by Manami

Categories     Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 24

1 cup orange juice
1 tablespoon chopped fresh cilantro
2 tablespoons reduced-fat mayonnaise
1 1/2 tablespoons reduced-sodium fat-free chicken broth
1 tablespoon grated peeled fresh ginger
1 teaspoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 cup uncooked couscous
1 1/2 cups reduced-sodium fat-free chicken broth
1/2 cup orange juice
1/2 teaspoon salt
1/3 cup chopped green onion
2 tablespoons sliced almonds, toasted
1 tablespoon unsalted butter
20 large shrimp, peeled and deveined (3/4 lb)
1 large egg white, lightly beaten
1/2 cup panko breadcrumbs (Japanese breadcrumbs)
1 teaspoon chopped fresh cilantro
1/2 teaspoon grated peeled fresh ginger
1/8 teaspoon fresh ground pepper
1 tablespoon canola oil
2 cups trimmed watercress

Steps:

  • To prepare sauce:.
  • Bring 1 cup orange juice to a boil in a small saucepan over medium-hig heat; cook until reduced to 1/4 cup(about 10 minutes).
  • Remove from heat; cool completely.
  • Stir in 1 tablespoon cilantro and the next seven ingredients(through red pepper), set aside.
  • To prepare couscous:.
  • Place couscous in a large nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring constantly.
  • Add 1-1/2 cups broth, 1/2 cup orange juice, and 1/2 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.
  • To prepare shrimp:.
  • Combine shrimp and egg white in a large bowl, tossing to coat.
  • Combine the panko, 1 teaspoon cilantro, 1/2 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 nonyick skillet over medium-high heat; arrange shrimp in a single layer in pan.
  • Cook for 2 minutes on each side or until done.
  • Place 3/4 cup of couscous on each of 4 plates; top each with 1/2 cup watercress and 5 shrimp. Drizzle each with 1-1/2 tablespoons sauce.
  • Enjoy!

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  • To prepare sauce, bring 1 cup orange juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/4 cup (about 10 minutes). Remove from heat; cool completely. Stir in 1 tablespoon cilantro and next 7 ingredients (through red pepper); set aside.
  • To prepare couscous, place couscous in a large nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring constantly. Add 1 1/2 cups broth, 1/2 cup orange juice, and 1/2 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.
  • To prepare shrimp, combine shrimp and egg white in a large bowl, tossing to coat. Combine the panko, 1 teaspoon cilantro, 1/2 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.

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