Crunchy Shrimp with Ginger Orange Sauce

photo from myrecipes.com

I know, I have been MIA for a while.

Briefly, I give the following as explanation:

1. My camera got lost.
2. I’ve been up to my eyeballs with work stuff, everyday stuff, and other stuff. Sometimes I feel that being a “good” blogger can be soooo very challenging.
3. My camera got lost.
4. We’re piling everyone into the car for a road trip to Florida tomorrow.
5. Woo-hoo!

I know it’s lame, and I apologize, but without a juicy photo to share (have you seen my camera, by the way?) I’m posting one of my contest winners from a few years ago and borrowing a picture from myrecipes.com. I won the $10,000 grand prize in Cooking Light’s Ultimate Reader Recipe Contest for creating this recipe and it continues to be a favorite with friends and family.
Enjoy, and I’ll check in again soon.

Crunchy Shrimp with Toasted Couscous
and Ginger Orange Sauce

For Ginger Orange Sauce:
1 cup orange juice
1 teaspoon ground cumin
2 tablespoons reduced fat mayonnaise
1 1/2 tablespoons chicken broth
2 teaspoons grated fresh ginger
1 tablespoon chopped cilantro
1 teaspoon fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper, or to taste
For Couscous:
1 cup uncooked couscous
1 1/2 cups low-sodium chicken broth
1/2 cup orange juice
1/2 teaspoon kosher salt
1 tablespoon unsalted butter
1/3 cup sliced scallions
2 tablespoons sliced almonds, toasted
For Shrimp:
20 jumbo shrimp (about 1 pound), peeled and deveined
2 egg whites, lightly beaten
1 cup panko (Japanese breadcrumbs)
1/2 teaspoon grated fresh ginger
2 teaspoons chopped fresh cilantro
salt and freshly ground black pepper to taste
1 - 2 tablespoons canola oil
2 cups trimmed watercress

1. To prepare sauce, place orange juice in a small saucepan and bring to a boil over medium-high heat. Cook until reduced to 1/4 cup, 10-12 minutes. Transfer to a medium heatproof bowl to cool. Add remaining sauce ingredients to the cooled orange juice and whisk until smooth.

2. Place couscous in a 10-inch non-stick skillet over medium heat and cook 3 minutes or until toasted, stirring constantly. Add the broth, orange juice and salt to pan and bring to a boil. Cover and remove from heat. Let stand 5 minutes; fluff with a fork. Stir in butter, scallions and almonds. Cover to keep warm.

3. Place shrimp in a large bowl; add egg whites and toss to coat. Combine panko, ginger, cilantro, salt and pepper in a large zip-top plastic bag. Add shrimp; seal bag and shake to coat evenly with panko mixture. Heat the oil in a 12-inch non-stick skillet over medium-high heat. Add coated shrimp in one layer. Cook until golden brown, 2-3 minutes; turn shrimp and cook until second side is golden brown.

4. To serve, spoon couscous onto a large platter. Arrange watercress over and around couscous; top with shrimp. Drizzle sauce over shrimp.
Serves 4. (serving size: 1 cup couscous, 5 shrimp and 1 1/2 tablespoons sauce)

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Copyright (c) 2008 FamilyStyle Food

Competition Chicken

Chicken Tagliata

I’ve mentioned that I have a competitive cooking streak. You wouldn’t guess that if you met me though; I’m well behaved and you can take me places. I promise I won't jump on the table at your favorite restaurant and demand an Iron Chef match with the staff.

The National Chicken Cooking Contest, with a grand prize of $100,000, is taking place Friday, May 4 in Birmingham, with 51 contestants – one from each state. I’ll be there, wearing my red satin sash, representing the state of Missouri.

We’re packing up the Odyssey with my pans and potholders. And the two kids. They’ve never seen me compete at a cook-off, but I don’t have any doubt about what they’re most looking forward to: swimming in the hotel pool.

Tune in next week for the full report!

Chicken Tagliata with Warm Fennel and White Bean Salad
Makes 4 servings

4 boneless, skinless chicken breasts
4 tablespoons fresh lemon juice, divided
4 tablespoons olive oil, divided
2 tablespoons buttermilk
1 teaspoon ground fennel seeds
1/4 cup fresh basil leaves, packed
1 1/2 teaspooons kosher salt, divided
1 small garlic clove, finely chopped
1 (15-ounce) can cannellini beans, drained
1 fennel bulb, stems trimmed, halved and thinly sliced crosswise
1/3 cup quartered grape tomatoes
1 teaspoon freshly grated lemon zest
1/4 cup Italian parsley leaves
1/2 teaspoon freshly ground black pepper
1 cup baby arugula
1/2 cup Parmigiano-Reggiano cheese curls


Butterfly each breast: cut 3/4 through center of thicker, long side of each chicken breast and open flat. Pound to an even thickness between two sheets of plastic wrap; place chicken in a large shallow baking dish.

Puree 2 tablespoons lemon juice, 2 tablespoons olive oil, buttermilk, fennel seeds and basil in a blender or mini food processor. Pour over chicken, turning to coat. Cover and marinate at least 15 minutes, and up to 2 hours.

In medium saucepan, mix together remaining lemon juice and olive oil, 1/2 teaspoon of the salt, garlic, beans, and sliced fennel. Place over medium heat and simmer about 2 minutes, or until fennel is crisp-tender. Remove from heat and gently stir in tomatoes, lemon zest and parsley.

Sprinkle chicken on both sides with the remaining teaspoon salt and pepper. Spray a large non-stick grill pan with cooking spray and place over medium high heat. Cook chicken 3 minutes per side.

Slice chicken into 1/2-inch thick slices. To serve, spread 1/4 cup arugula over each sliced chicken breast. Spoon fennel salad over arugula and top with cheese.



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Copyright (c) 2007 FamilyStyle Food