Crunchy shrimp w/ toasted couscous and ginger-orange sauce

I cant believe I haven't blogged about this recipe before. Its pretty much one of our favorite things to eat. If it were up to H we would have it every week. The orange-ginger sauce is to die for!

There are several steps to this recipe and it will take you about an hour but its worth it. Trust me. As long as you can multi-task you will have no problem.

Recipe from Cooking Light (Jan 2006 issue)

Makes 4 servings

Ingredients

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

Couscous:
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

Shrimp:
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

Preparation:

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.

Notes:

- To shave off a little time I use the pre-grated ginger that comes in a tube. You can find it in the produce section of grocery store. Its usually near the fresh herbs. Also, I toss the cilantro in my mini chopper rather then chop it by hand.

- Its a good idea to double the amount of panko. I find the 1/2 cup is not enough to completely coat all shrimp.

- Make sure to get the OJ for sauce reducing and toast the almond slices in oven right off the bat. Sometimes I forget to do it and end up rushing at the end to get it all done.

- Don't forget the watercress! Its definitely adds to the flavor if dish.