Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce

Grand Prize Winner/Category Winner--Entrées. "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." -Karen Tedesco, Webster Groves, MO


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









Preparation:

 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.

 Place 3/4 cup couscous on each of 4 plates; top each with 1/2 cup watercress and 5 shrimp. Drizzle each with 1 1/2 tablespoons sauce.

Karen Tedesco, Webster Groves, Missouri, Cooking Light
JANUARY 2006
by:myrecipes.com

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