Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce
recipe credit: Cooking Light.com
1 c. orange juice
1 Tb chopped fresh cilantro
2 Tb reduced-fat mayo (I used Best Foods Light)
1 1/2 Tb chicken broth
1 tsp. grated, peeled fresh ginger
1 tsp. fresh lime juice
1/4 tsp. salt
1/4 tsp. ground red pepper (used 1/8 tsp chili powder instead)
1 cup uncooked couscous
1 1/2 cups chicken broth
1/2 cup orange juice
1/2 tsp salt
1/3 cup chopped green onions (I omitted these)
1Tb unsalted butter
20 jumbo shrimp, peeled & deveined
1 large egg white, lightly beaten
1/2 c. panko bread crumbs (DON'T SUBSTITUTE REGULAR BREAD CRUMBS!!!)
1 tsp. chopped fresh cilantro
1/2 tsp grated, peeled fresh ginger
1/8 tsp freshly ground black pepper
1 Tb Canola oil
2 cups trimmed watercress (I used baby spinach 'cause, well, I had it. And who keeps watercress on hand?!)
To prepare sauce, bring 1 cup orange juice to a boil over medium high heat. Cook to reduce to 1/4 cup. (a little over 10 minutes) Remove from heat. Cool completely. Stir in the rest of the sauce ingredients. Set aside.
To prepare couscous: toast dry couscous over medium high heat in a skillet for 3 minutes or until color starts to turn, stirring constantly. Add broth, orange juice, and salt. Bring to a boil. Remove from heat, cover and let stand 5 minutes. Fluff with fork. Add onions, almonds and butter, stirring to melt butter. Keep warm.
To prepare Shrimp: combine shrimp and egg white in a large bowl, tossing to coat. In a ziplock, combine panko crumbs, cilantro, ginger, and black pepper. Add shrimp, seal bag and shake to coat.
Heat oil in a large non-stick skillet over medium-high heat. Arrange shrimp in a single layer in the skillet and cook 2 minutes each side or until done.
To serve: Place 3/4 cup couscous on each of 4 plates. Top each with 1/2 cup spinach and 5 shrimp. Drizzle each with 1 1/2 Tb of sauce.