Wonderfully different! It was like eating the essence of carrot and ginger, both of which just infused the dish. A keeper.
Ginger Shrimp with Carrot Couscous
Carrot juice, rich in beta-carotene, gives the couscous vibrant color and packs this dish with more than 100 percent of the daily recommended amount of Vitamin A. The juice is reduced to concentrate the flavor.
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- Calories: 403
- Calories from fat: 13%
- Fat: 5.8g
- Saturated fat: 1.1g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 3g
- Protein: 42.7g
- Carbohydrate: 43.4g
- Fiber: 4.2g
- Cholesterol: 332mg
- Iron: 6.9mg
- Sodium: 572mg
- Calcium: 133mg
- 1 tablespoon vegetable oil, divided
- 1 (12-ounce) can carrot juice, divided
- 3/4 cup uncooked couscous
- 1/4 cup fresh lime juice
- 2 to 3 teaspoons minced seeded jalapeÃ±o pepper
- 2 teaspoons grated peeled fresh ginger
- 1/4 teaspoon salt
- 1/4 cup sliced green onions
- 4 cups gourmet salad greens
- 1 1/2 pounds cooked peeled and deveined medium shrimp
- Combine 1 teaspoon oil and 1 cup carrot juice in a medium saucepan; bring to a boil. Gradually stir in couscous. Remove from heat. Cover and let stand 5 minutes.
- While couscous stands, bring remaining carrot juice to a boil in a small saucepan; cook until reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; stir in 2 teaspoons oil, lime juice, jalapeño, ginger, and salt.
- Fluff couscous with a fork; stir in 1/4 cup reduced carrot juice mixture and onions. Combine remaining carrot juice mixture, greens, and shrimp in a bowl, tossing gently to coat.
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