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
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
How to Make It
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.
CL once ran reader-recipe-contests & we made this about 10 years ago when it won. Finally made it a second time yesterday. This is actually easy to prep & cook, esp if you reduce the oj earlier in the day. The only change we made was to serve the sauce on the side for dipping rather than drizzling on top of the shrimp. Served with brown sugar glazed carrots. Excellent.
Really delicious dish! One star short of 5 just because I prefer simpler recipes, and this one is technically easy, but just too complicated to my taste. If I could have made it faster I'd love it more! If you have time though, MAKE IT. I also didn't have panko so I subbed it for regular plain breadcrumbs and it was just as yummy, I'm sure.
Whoa! Was this ever good! The shrimp came out great; loved the little sauce and the couscous was very good. Husband went wild for it. Leftovers disappeared in a flash at work. Will make again for sure!
Definitely takes a little while to prepare, and it took me at least 5 times of making it to really get the timing of each part down so that everything is done at the same time. But now I'm an expert at it and we love it every time we eat it. Ditto to other posters' notes about using the sauce for lots of things - it's really delicious!
I was a little let down with this recipe. I followed it exactly and I found that it lacked the pop of flavor that I expected. Perhaps it is because I used fresh squeezed orange juice instead of the store bought kind so it lacked the sugary acidic taste of the stuff in a carton. As well since I didn't have panko I used breadcrumbs, so the shrimp were not as crunchy as they should be. I didn't like the creamy texture the mayo gave the sauce, mainly because I don't like cream sauce. The couscous came out a little soggy as well, but I put it on the burner to cook out sme of the extra liquid. It wasn't horrible but I wouldn't make it again.
I have made this a few times, and it's really good. It's not hard at all, just need time to chop all the ingredients and to make each component. I use greek yogurt instead of mayonaise in the sauce. Think it helps with the texture. I also subbed in parsley when cilantro was not handy and added some lemon when cooking the shrimp--very good. I only have a problem with cooking the shrimp, it either is under cooked with the panko covering or burned when I try to finish. I wonder if it might be better to bake the shrimp to get it cooked evenly and still have the yummy crunch panko texture. Any ideas?
We love this dish - one of our absolute favorite meals!!! Have made this many times and always tastes great! I double the panko breading and have never used watercress, but other than those minor changes, I follow the recipe as is. Takes a little while to prepare, but definitely worth it.
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