Crispy Shrimp with Ginger-Orange Sauce and Toasted Israeli Couscous
INGREDIENTS
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for the sauce:
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1 cup orange juice
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1 Tbsp chopped fresh cilantro
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2 Tbsp mayonnaise
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1.5 Tbsp organic chicken stock
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1 tsp grated fresh ginger
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1 tsp fresh lime juice
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.5 tsp ground cumin
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.25 tsp sea salt
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.25 tsp cayenne pepper
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for the couscous:
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1 cup uncooked large pearl Israeli (or Middle Eastern) couscous
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1.5 cups organic chicken stock, heated in the microwave until almost boiling
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olive oil
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2 small shallots, halved and sliced thinly
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fat pinch of sea salt
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for the shrimp:
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1 pound large shrimp, peeled and deveined
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1 egg white, slightly beaten
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.5 cup breadcrumbs (I recommend Panko, a Japanese breadcrumb, for its superior crunchiness)
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1 tsp chopped fresh cilantro
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.5 tsp grated fresh ginger
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.25 tsp freshly ground pepper
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olive oil
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small pat of butter (optional)
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2-3 handfuls of baby spinach
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