Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce

Grand Prize Winner/Category Winner--Entrées. "The sauce that accompanies the shrimp is one of my favorites. I've used it as a dipping sauce for vegetables, and to top grilled chicken and salmon." -Karen Tedesco, Webster Groves, MO

Yield: 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.

Nutritional Information

Calories:

376 (25% from fat)

Fat:

10.6g (sat 2.7g,mono 4.1g,poly 2g)

Protein:

17.6g

Carbohydrate:

51.9g

Fiber:

3.9g

Cholesterol:

61mg

Iron:

2.1mg

Sodium:

763mg

Calcium:

84mg