• Crunchy Shrimp with Ginger Orange Sauce

    posted April 17th, 2008  :: Seafood, The Recipes:, Winning Recipes :: 
    photo from myrecipes.com

    I know, I have been MIA for a while.

    Briefly, I give the following as explanation:

    1. My camera got lost.
    2. I’ve been up to my eyeballs with work stuff, everyday stuff, and other stuff. Sometimes I feel that being a “good” blogger can be soooo very challenging.
    3. My camera got lost.
    4. We’re piling everyone into the car for a road trip to Florida tomorrow.
    5. Woo-hoo!

    I know it’s lame, and I apologize, but without a juicy photo to share (have you seen my camera, by the way?) I’m posting one of my contest winners from a few years ago and borrowing a picture from myrecipes.com. I won the $10,000 grand prize in Cooking Light’s Ultimate Reader Recipe Contest for creating this recipe and it continues to be a favorite with friends and family.
    Enjoy, and I’ll check in again soon.

    Crunchy Shrimp with Toasted Couscous
    and Ginger Orange Sauce

    For Ginger Orange Sauce:
    1 cup orange juice
    1 teaspoon ground cumin
    2 tablespoons reduced fat mayonnaise
    1 1/2 tablespoons chicken broth
    2 teaspoons grated fresh ginger
    1 tablespoon chopped cilantro
    1 teaspoon fresh lime juice
    1/2 teaspoon kosher salt
    1/4 teaspoon cayenne pepper, or to taste
    For Couscous:
    1 cup uncooked couscous
    1 1/2 cups low-sodium chicken broth
    1/2 cup orange juice
    1/2 teaspoon kosher salt
    1 tablespoon unsalted butter
    1/3 cup sliced scallions
    2 tablespoons sliced almonds, toasted
    For Shrimp:
    20 jumbo shrimp (about 1 pound), peeled and deveined
    2 egg whites, lightly beaten
    1 cup panko (Japanese breadcrumbs)
    1/2 teaspoon grated fresh ginger
    2 teaspoons chopped fresh cilantro
    salt and freshly ground black pepper to taste
    1 – 2 tablespoons canola oil
    2 cups trimmed watercress

    1. To prepare sauce, place orange juice in a small saucepan and bring to a boil over medium-high heat. Cook until reduced to 1/4 cup, 10-12 minutes. Transfer to a medium heatproof bowl to cool. Add remaining sauce ingredients to the cooled orange juice and whisk until smooth.

    2. Place couscous in a 10-inch non-stick skillet over medium heat and cook 3 minutes or until toasted, stirring constantly. Add the broth, orange juice and salt to pan and bring to a boil. Cover and remove from heat. Let stand 5 minutes; fluff with a fork. Stir in butter, scallions and almonds. Cover to keep warm.

    3. Place shrimp in a large bowl; add egg whites and toss to coat. Combine panko, ginger, cilantro, salt and pepper in a large zip-top plastic bag. Add shrimp; seal bag and shake to coat evenly with panko mixture. Heat the oil in a 12-inch non-stick skillet over medium-high heat. Add coated shrimp in one layer. Cook until golden brown, 2-3 minutes; turn shrimp and cook until second side is golden brown.

    4. To serve, spoon couscous onto a large platter. Arrange watercress over and around couscous; top with shrimp. Drizzle sauce over shrimp.
    Serves 4. (serving size: 1 cup couscous, 5 shrimp and 1 1/2 tablespoons sauce)

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    18
    Comments
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    1. Happy cook

      April 18, 2008
      12:06 am

      Love the crunchy shrips

    2. Katie B.

      April 18, 2008
      7:02 am

      Looks delicious! No wonder you won! :)

    3. Proud Italian Cook

      April 18, 2008
      9:38 am

      Welcome back! Sorry to hear about your camera. Good excuse to buy a nice new one though!

    4. Deborah

      April 18, 2008
      11:12 am

      This does sound delicious! Hope you find your camera soon!

    5. Patsyk

      April 18, 2008
      12:56 pm

      Bummer about your camera!

      Just found your blog, and this recipe sounds like something my family would enjoy. I love cooking with Panko bread crumbs… everything turns out so nice and crunchy!

    6. Jerry

      April 18, 2008
      2:53 pm

      Looks yummy!

    7. RecipeGirl

      April 18, 2008
      8:22 pm

      You created this one??? This remains one of my favorite all time CL recipes. Our whole family loves it. Brilliant job :)

    8. Kevin

      April 19, 2008
      3:46 pm

      The shrimp looks great and the orange ginger sauce sounds tasty!

    9. Jenny

      April 20, 2008
      9:06 am

      Karen,
      I would be crazy without my camera, I hope you find it soon. If not, maybe it’s a great excuse to buy a cool new one!

      This recipe looks fantastic. Thanks for reminding me about the cooking light contest, I think the deadline is coming up quickly!

      Have fun in FL!

    10. Susan from Food Blogga

      April 21, 2008
      2:44 pm

      Orange-ginger sauce is a staple in our house. Jeff loves it with shrimp, I love it with tofu.

    11. Lori

      April 21, 2008
      6:57 pm

      Wow that looks great. New camera, new camera, new camera. looking forward to your next post.

    12. Deborah Dowd

      April 21, 2008
      8:06 pm

      OMG Karen, congrats! You are a cooking contest leviathan! I am not worthy! Have a great trip!

    13. Kristen

      April 27, 2008
      5:58 pm

      Congrats!!!
      This looks soooooo good. I’m bookmarking it to try very soon!

    14. Anonymous

      May 31, 2008
      8:22 am

      No way you created this – it was originally in Cooking Light 4 years ago.

    15. J. Davis

      August 3, 2009
      11:56 pm

      That looks really good to eat. Great picture… I hope you found your camera!

    16. Karen

      August 4, 2009
      7:41 am

      I did find it…there was the tiny hope that it might be lost and I’d have to get a new one, but. Oh, well!

    17. Brenda Tessman

      November 24, 2010
      4:43 pm

      made this last night and it was wonderful !
      I did have trouble getting the panko to stick and ended up dipping into whole egg then rollling prawns into panko I had on plate. Other than that it was GREAT
      Thanks

    18. Brenda Tessman

      November 24, 2010
      4:47 pm

      “Anonymous
      May 31, 2008
      8:22 am No way you created this – it was originally in Cooking Light 4 years ago.”

      DUH ! she said she won 10,000.00 for the recipe from Cooking Light!

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