Saturday, February 26, 2011

Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce

Michael and I are trying to get ready for our honeymoon in Hawaii (don't judge...better late than never,) so we are on a "healthier" food kick! Last weekend, we bought a ton of fresh fruit and vegetables and then had our fridge die on us. Since my husband is so awesome, it is up and running just like new and I am back in business! :)

Found this recipe from Cooking Light:

Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce


  • 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


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.
I used brown rice couscous for more vitamins and fiber!
This was definitely not a tiny kitchen friendly recipe! I had mixing bowls, pots, pans, and ingredients all over the kitchen. Michael came in the door from work and said, "You used all that to make this???" It was tricky but I made it happen. However, because I was running around the kitchen trying to find this and that....I do think I may have over-cooked the shrimp a little bit. It was still very yummy! The sauce was AMAZING I loved that it was sweet, yet spicy....and the couscous had a slight nutty flavor thanks to the almonds.

Also used whole wheat Panko! 

We paired our meal with a 2008 Bodegas Salentein Killka Malbec!

Up Next....Red Velvet Whoopie Pies and Denver Restaurant Week stop #1, TAG! 

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