I love Cooking Light, (which is why I should probably renew my subscription), and when I was in college I made this delicious recipe that, four years later, I'd been hankering to try again ever since. The recipe is for crunchy shrimp with couscous and ginger-orange sauce. It has a semi-long ingredient list, but the actual preparation is not difficult, and Lennon has been not-so-subtly hinting that I should make it again ever since he got a taste.
Here it is, with notes on the few modifications I made:
- 1 cup orange juice
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons reduced-fat mayonnaise
- 1 1/2 tablespoons chicken broth (I used veggie 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 chicken broth (I use veggie 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 - I used whole wheat bread crumbs)
- 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 (I used spinach)
1) Thaw the shrimp! I forgot to do this in advance and practically had to boil the shrimpies in tap water while I prepped everything else.
2) Grate the ginger, chop green onions, cilantro, etc.
3) In a saucepan, bring 1 cup orange juice to a boil over medium-high heat; cook until reduced to 1/4 cup (about 10 minutes).
4) Remove from heat; cool completely.
5) Stir in 1 tablespoon cilantro and next 7 ingredients (through red pepper); set aside. Note: I may have reduced the orange juice too much, but Lennon and I both agreed that more sauce would have been better, because it's delicious.
5) To prepare couscous, place couscous in a large nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring constantly.
Lennon in the middle of peeling mostly thawed shrimp. We are cheap and bought the kind with exo-skeleton still on. Quote: "I LUV SHRIMP!"
6) 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.
7) Fluff with a fork; add onions, almonds, and butter, stirring until butter melts. Keep warm.
Peeled and thawed shrimps.
8) 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. (I did not do this, I just stirred it all in a bowl).
9) 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.
10) 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.
In the words of Julia Child, and many French people: bon apetite, (unless you're a shrimp).
Addendum: "This is the Lennon's favorite dish that Amanda-pants has made." -- the Lennon.