Shrimp with Couscous and Ginger Orange Sauce
A wonderful recipe that will definitely please all shrimp lovers! This recipe was invented by Karen Tedesco. It won grand price in Cooking Light Magazine’s Annual recipe contest in 2008.
Foto: RecipeGirlIngredients
- 1 cup orange juice
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons reduced fat mayonnaise
- 1½ tablespoons fat free, lower-sodium chicken broth
- 1 teaspoon grated fresh ginger
- 1 teaspoon freshly squeezed lime juice
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon ground red pepper
- 1 cup uncooked couscous
- 1½ cups fat free, less sodium chicken broth
- ½ cup orange juice
- ½ teaspoon salt
- ⅓ cup chopped green onions
- 2 tablespoons sliced almonds, (toasted)
- 1 tablespoon unsalted butter
- 20 jumbo (about ¾ pound) shrimp, (peeled and de-veined)
- 1 large egg white, (lightly beaten)
- ½ cup panko ((Japanese breadcrumbs))
- 1 teaspoon chopped fresh cilantro
- ½ teaspoon grated fresh ginger
- ⅛ teaspoon freshly ground black pepper
- 1 tablespoon canola or vegetable oil
Steps
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 remaining sauce ingredients; set aside.
Place couscous in a large nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring constantly. Add 1½ 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.
Combine shrimp and egg white in a large bowl, tossing to coat.
Combine panko, 1 teaspoon cilantro, ½ teaspoon ginger, and black pepper in a large zip-top plastic bag. Add shrimp to the bag; 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 serving of couscous with 5 shrimp. Drizzle each with 1½ tablespoons sauce. Chopped cilantro can be added for garnish.
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