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MAIN DISHES- SEAFOOD-
SHELLFISH:
Crunchy Shrimp with
Toasted Couscous and Ginger-Orange Sauce
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Crunchy
Shrimp with Toasted Couscous and Ginger-Orange Sauce |
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It's hard to
believe this one is low fat...
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SAUCE: |
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1
cup |
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orange juice |
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1
Tbs |
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chopped fresh cilantro |
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2
Tbs |
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reduced-fat mayonnaise |
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1½
Tbs |
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fat-free, less-sodium chicken broth |
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1
tsp |
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grated peeled fresh ginger |
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1
tsp |
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fresh lime juice |
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½
tsp |
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ground cumin |
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¼
tsp |
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salt |
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¼
tsp |
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ground red pepper
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COUSCOUS: |
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1
cup |
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uncooked couscous |
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1½
cups |
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fat-free, less-sodium chicken broth |
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½
cup |
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orange juice |
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½
tsp |
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salt |
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1/3
cup |
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chopped green onions |
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2
Tbs |
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sliced almonds, toasted |
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1
Tbs |
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unsalted butter
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SHRIMP: |
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20
jumbo |
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shrimp, peeled and de-veined (about ¾
lb.) |
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1
large |
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egg
white, lightly beaten |
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½
cup |
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panko (Japanese breadcrumbs) |
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1
tsp |
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chopped fresh cilantro |
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½
tsp |
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grated peeled fresh ginger |
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1/8
tsp |
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freshly ground black pepper |
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1
Tbs |
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canola oil |
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2
cups |
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trimmed watercress |
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1 |
To prepare
sauce: Bring 1 cup orange juice to a boil in a
small saucepan over medium-high heat; cook until
reduced to ¼ cup (about 10 minutes). Remove from
heat; cool completely. Stir in 1 Tablespoon
cilantro and remaining sauce ingredients; set
aside. |
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2 |
To prepare
couscous, place couscous in a large nonstick
skillet over medium-high heat; cook 3 minutes or
until toasted, stirring constantly. Add 1½ cups
broth, ½ cup orange juice, and ½ teaspoon salt;
bring to a boil. Remoce from heat; cover and let
stand 5 minutes. Fluff with a fork; add onions,
almonds and butter, stirring until butter melts. |
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3 |
To prepare
shrimp, combine shrimp and egg white in a large
bowl, tossing to coat. Combine panko, 1 teaspoon
cilantro, ½ teaspoon ginger, and black pepper in
a large zip-top plastic bag. Add shrimp to the
bag; seal and shake to coat. |
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4 |
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. |
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5 |
Place ¾ cup
couscous on each of 4 plates; top each with ½
cup watercress and 5 shrimp. Drizzle each with
1½ tablespoons sauce. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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372.36 |
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Calories From Fat (28%) |
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103.71 |
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% Daily Value |
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Total Fat
11.80g |
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18% |
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Saturated Fat 2.84g |
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14% |
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Cholesterol
63.40mg |
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21% |
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Sodium
758.42mg |
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32% |
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Potassium
544.68mg |
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16% |
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Carbohydrates
49.33g |
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16% |
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Dietary Fiber 3.66g |
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15% |
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Sugar 8.86g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
45.66g |
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Protein
16.98g |
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34% |
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WW
POINTS: 8
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Recipe Source |
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Cooking Light |
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Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "LOVED this dish a lot. You couldn't
even tell that this was a lower fat recipe. We'll be making this
one again for sure!"
-New Haven, CT
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