| |
| INGREDIENTS |
| SAUCE |
| 1 c. |
orange juice |
| 1 TBSP |
chopped fresh cilantro |
| 2 TBSPs |
reduced-fat mayonnaise |
| 1 1/2 TBSPs |
fat-free, less sodium chicken broth |
| 1 tsp. |
grated peeled fresh ginger |
| 1 tsp. |
fresh lime juice |
| 1/2 tsp. |
ground cumin |
| 1/4 tsp. |
salt |
| 1/4 tsp. |
ground red pepper |
| COUSCOUS |
| 1 c. |
uncooked couscous |
| 1 1/2 c. |
fat-free, less sodium chicken broth |
| 1/2 c. |
orange juice |
| 1/2 tsp. |
salt |
| 1/3 c. |
chopped green onions |
| 2 TBSPs |
sliced almonds, toasted |
| 1 TBSP |
unsalted butter |
| SHRIMP |
| 20 |
jumbo shrimps, peeled and deveined (about 3/4 lbs.) |
| 1 |
large egg white, lightly beaten |
| 1/2 c. |
panko (Japanese breadcrumbs) |
| 1 tsp. |
chopped fresh cilantro |
| 1/2 tsp. |
grate peeled fresh ginger |
| 1/8 tsp. |
freshly ground black pepper |
| 1 TBSP |
canola oil |
|
|
|
| RECIPE |
- 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 20 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 bowl.
- Drain shrimp a little and toss in bowl 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 5 shrimp. Drizzle each with 1 1/2 tablespoons sauce.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
5 shrimp w/3/4 cup couscous and 1-1/2 tablespoon sauce
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
376 |
|
| Total Fat |
11 g |
|
| Sodium |
763 mg |
|
| Total Carbohydrates |
52 g |
|
| Fiber |
4 g |
|
| Protein |
18 g |
|
|
|
