Ginger Shrimp With Carrot Couscous Food

CRUNCHY SHRIMP WITH TOASTED COUSCOUS & GINGER-ORANGE SAUCE

Steps:

• To prepare sauce:.
• Bring 1 cup orange juice to a boil in a small saucepan over medium-hig heat; cook until reduced to 1/4 cup(about 10 minutes).
• Remove from heat; cool completely.
• Stir in 1 tablespoon cilantro and the next seven 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 nonyick skillet over medium-high heat; arrange shrimp in a single layer in pan.
• Cook for 2 minutes on each side or until done.
• Place 3/4 cup of couscous on each of 4 plates; top each with 1/2 cup watercress and 5 shrimp. Drizzle each with 1-1/2 tablespoons sauce.
• Enjoy!

SHRIMP AND COUSCOUS STIRFRY

Steps:

• Dice ginger and garlic; set aside.
• Prepare couscous according to package directions; set aside 1 cup.
• Preheat pan with oil on medium heat; add red pepper flakes, soy sauce, garlic and ginger.
• Steam frozen veggies and edamame.
• Place shrimp in pan with ginger and garlic mixture. Season shrimp with lime juice, sea salt and black pepper.
• Sauté shrimp for four minutes. Add steamed veggies and cook for two minutes.
• Serve over hot couscous.

SHRIMP WITH GINGER AND SNOW PEAS

Steps:

• Heat olive oil in a large skillet over medium heat. Stir in onions, and cook until they turn golden brown, about 10 minutes. Stir in the garlic and ginger, cook for 1 minute, then pour in wine, and bring to a boil.
• Add the shrimp, and cook until they begin to turn pink, about 3 minutes. Add snow peas, and cook until they begin to soften, about 2 minutes. Season to taste with salt and pepper. Stir in chopped cilantro and serve immediately.

SESAME GINGER COUSCOUS

Steps:

• In a medium saucepan bring 1-1/4 cups of water to a boil.
• Stir in couscous and cover, remove from heat, let stand for 5 minutes.
• Meanwhile, in a medium skillet, heat olive oil over medium heat, add onions, ginger, carrots and broccoli.
• Cook 3-4 minutes or until tender.
• Stir into prepared couscous.
• Add sesame oil and soy sauce and toss.

CURRIED COUSCOUS WITH SHRIMP

Steps:

• Heat oil in a large skillet.
• Cook shallot and pine nuts over medium heat for 2-3 minutes or until shallot is tender and pine nuts lightly browned.
• Add shrimp, vegetables, curry powder, and red pepper flakes.
• Cook over medium-high heat for 5 minutes, stirring constantly.
• Stir in salt, pepper, and chicken broth.
• Bring to a gentle boil and stir in couscous.
• Cover, remove from heat and let stand for 5 minutes.
• Fluff with a fork and serve.

GINGER SHRIMP WITH CARROT COUSCOUS

Steps:

• 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.