Sunday, April 11, 2010

Ginger-Orange Shrimp

Who doesn't like Chinese food?  Asian cuisine is my absolute favorite.  Maybe it's because of the powerful flavors, or perhaps it hearkens back to those late college nights when an order of takeout completed the experience.  Either way, I've invested considerable time in creating health-conscious food that a Chinese restaurant would be proud to offer.  My Ginger-Orange Shrimp is one of my favorites.

Ginger-Orange Shrimp 
2 cups brown rice

1 cup orange juice
3 tablespoons chopped fresh cilantro
2 tablespoons fat free mayonnaise
1 1/2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons fat-free, less-sodium chicken broth
1 tablespoon grated peeled fresh ginger
1 teaspoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper

24 jumbo shrimp, peeled and deveined (about 1 pound)
1 large egg white, lightly beaten
1/2 cup panko (Japanese breadcrumbs)
1cup  chopped fresh cilantro
2 tablespoons grated ginger
1/8 teaspoon freshly ground black pepper
cooking spray
2 cups trimmed watercress
1 cup chopped Thai basil
1 cup green onions, chopped into 1 inch sections

1.  Cook brown rice according to package instructions.
2. 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.

3. To prepare shrimp, combine shrimp and egg white in a large bowl, tossing to coat. Combine the panko, 3 tablespoons cilantro, 1 tablespoon ginger, and black pepper in a large zip-top plastic bag. Add shrimp to the bag, and seal and shake to coat.

4.  Coat a large nonstick skillet with cooking spray and heat over medium-high heat; arrange shrimp in a single layer in pan. Cook 2 minutes on each side or until done.

5.  Meanwhile, coat a medium nonstick skillet with cooking spray and heat over medium-high heat.  Cook green onions for 5 minutes, stirring frequently.

6.  Place 3/4 cup brown rice on plates; top each with 1/2 cup watercress and 1/4 cup Thai basil.  Top herbs with 6 shrimp. Sprinkle with green onions and drizzle each with 1 1/2 tablespoons sauce.  Serve with extra sauce and soy sauce.  For picky eaters, serve all of the sauce on the side.

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