Heat a nonstick skillet over medium-high heat until hot. Add cumin and fennel seeds; cook 1 minute or until cumin seeds are browned. Place cumin mixture in a spice or coffee grinder. Add sunflower kernels, orange peel, and peppercorns; process until ground. Place seed mixture in a shallow dish.
Combine syrup and egg whites. Dip shrimp in syrup mixture; dredge one side of shrimp in seed mixture. Set aside, coated side up.
Heat oil in a nonstick skillet coated with cooking spray over medium-high heat until hot. Place shrimp, coated side down, in skillet; sauté 3 minutes on each side. Serve immediately with Spicy Black Beans and Saffron Sauce. Garnish with green onion, if desired.
Woooo Hooo! It's a gastro-physical
wonder . . . not for the inpatient. Take your time and revel in the process.
. Fennel is the assassin . . . the
girl who got away. If you make this dish
well, it will haunt you. Other dishes
will never quite measure up.
Had much difficulty with the coating staying on the shrimp while cooking. Since much of it came off, it burned in the skillet while cooking the other side of the shrimp. Also found the spices to be a tad bit strong. Didn't make the black beans but did love the saffron sauce. Would use the sauce again perhaps with a different shrimp dish.
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