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Recipe Detail

Aunt Sharon's Crunchy Shrimp with Couscous

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Rating : 5

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Number of Servings:

Ingredients:

  1. Sauce
  2. 1 cups - orange juice
  3. 1 tablespoons - chopped fresh cilantro
  4. 2 tablespoons - reduced-fat mayonnaise
  5. 1 1/2 tablespoons - fat-free, low-sodium chicken broth
  6. 1 teaspoons - grated peeled fresh ginger
  7. 1 teaspoons - fresh lime juice
  8. 1/2 teaspoons - ground cumin
  9. 1/4 teaspoons - salt
  10. 1/4 teaspoons - ground red pepper
  11. Couscous
  12. 1 cups - uncooked couscous
  13. 1 1/2 cups - fat-free, low-sodium chicken broth
  14. 1/2 cups - orange juice
  15. 1/2 teaspoons - salt
  16. 1/3 cups - chopped green onions
  17. 2 tablespoons - sliced almonds, toasted
  18. 1 tablespoons - unsalted butter
  19. Shrimp
  20. 20 - jumbo shrimp, peeled and deveined (about 3/4 pound)
  21. 1 - large egg white, lightly beaten
  22. 1/2 cups - Panko (Japanese breadcrumbs)
  23. 1 teaspoons - chopped fresh cilantro
  24. 1/2 teaspoons - grated peeled fresh ginger
  25. 1/8 teaspoons - freshly ground black pepper
  26. 1 tablespoons - canola oil
  27. 2 cups - trimmed watercress

Directions:

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.

To serve, 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.


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