Crusted Shrimp With Spicy Black Beans and Saffron Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon cumin seeds |
1 1/2 teaspoons fennel seeds |
1/2 cup sunflower seed kernels |
1 teaspoon dried orange peel |
1 teaspoon black peppercorns |
3 tablespoons golden cane syrup or light-colored corn syrup |
2 large egg whites, lightly beaten |
1 1/2 pounds large shrimp, peeled and deveined |
1 teaspoon olive oil |
cooking spray |
spicy black beans |
saffron sauce |
green onion (optional) |
Directions:
1. 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.
2. Combine syrup and egg whites. Dip shrimp in syrup mixture; dredge one side of shrimp in seed mixture. Set aside, coated side up.
3. 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.
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