Sunday, March 11, 2007

Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce

Tonight for dinner I thought we'd make this award-winning recipe from Cooking Light's Jan/Feb 2006 issue. It was going to be a simple, fun dinner but it turned out to be stressful because we'd already had a series of disasters in the house (the washing machine broke and nearly ruined all of our clothes; I am still drying them 9 hours later). Then while I was making dinner I ruined the sauce so I had to re-do it, I spilled panko crumbs into the burners on the stove, and our shrimp did not look too happy.

Changes made: veggie broth instead of chicken broth, small shrimp instead of jumbo, and omitted the watercress.

However! The recipe was really good. The sauce, despite my efforts, disappeared and was completely unnoticeable. Maybe I did something wrong the second time too? I don't know. But the shrimp were yummy. We like panko. And the couscous was fantastic. I loved the combination of orange, almond, and green onions. It was very tasty. I would make this again, but on a day when I am not already so spastic and flustered!

Crunchy Shrimp with Toasted Couscous and Ginger-Orange 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

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

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.

Yield: 4 servings

Picture added April 4, 2009:

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