Crunchy Shrimp with Toasted Couscous and GInger Orange Sauce
Crunchy Shrimp with Toasted Couscous and Ginger Orange Sauce **Karen (Family Style Food)
For Ginger Orange Sauce: 1 cup orange juice 1 teaspoon ground cumin 2 tablespoons reduced fat mayonnaise 1 1/2 tablespoons chicken broth 2 teaspoons grated fresh ginger 1 tablespoon chopped cilantro 1 teaspoon fresh lime juice 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper, or to taste For Couscous: 1 cup uncooked couscous 1 1/2 cups low-sodium chicken broth 1/2 cup orange juice 1/2 teaspoon kosher salt 1 tablespoon unsalted butter 1/3 cup sliced scallions 2 tablespoons sliced almonds, toasted For Shrimp: 20 jumbo shrimp (about 1 pound), peeled and deveined 2 egg whites, lightly beaten 1 cup panko (Japanese breadcrumbs) 1/2 teaspoon grated fresh ginger 2 teaspoons chopped fresh cilantro salt and freshly ground black pepper to taste 1 - 2 tablespoons canola oil 2 cups trimmed watercress
1. To prepare sauce, place orange juice in a small saucepan and bring to a boil over medium-high heat. Cook until reduced to 1/4 cup, 10-12 minutes. Transfer to a medium heatproof bowl to cool. Add remaining sauce ingredients to the cooled orange juice and whisk until smooth.
2. Place couscous in a 10-inch non-stick skillet over medium heat and cook 3 minutes or until toasted, stirring constantly. Add the broth, orange juice and salt to pan and bring to a boil. Cover and remove from heat. Let stand 5 minutes; fluff with a fork. Stir in butter, scallions and almonds. Cover to keep warm.
3. Place shrimp in a large bowl; add egg whites and toss to coat. Combine panko, ginger, cilantro, salt and pepper in a large zip-top plastic bag. Add shrimp; seal bag and shake to coat evenly with panko mixture. Heat the oil in a 12-inch non-stick skillet over medium-high heat. Add coated shrimp in one layer. Cook until golden brown, 2-3 minutes; turn shrimp and cook until second side is golden brown.
4. To serve, spoon couscous onto a large platter. Arrange watercress over and around couscous; top with shrimp. Drizzle sauce over shrimp. Serves 4. (serving size: 1 cup couscous, 5 shrimp and 1 1/2 tablespoons sauce)
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