Crusted Shrimp with Spicy Black Beans and Saffron Sauce
By Lv2Cook
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
- 3 tablespoons 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 (recipe follows)
- Saffron Sauce (recipe follows)
- Green onion (optional)
- SPICY BLACK BEANS
- 1/2 cup water
- 1/4 teaspoon crushed red pepper (1/4 to 1/2 teaspoon)
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 (15-ounce) can black beans undrained
- 1 dried ancho chile (about 1 ounce) seeded
- 1/2 teaspoon margarine or butter
- Cooking spray
- 2/3 cup chopped onion
- 1 garlic clove minced
- SAFFRON SAUCE
- 1 (9-ounce) bottle hot mango chutney
- 2 tablespoons water
- 1 tablespoon light mayonnaise
- 3/4 teaspoon saffron threads crushed
Details
Servings 1
Preparation
Step 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.
Combine syrup and egg whites. Dip shrimp in syrup mixture; dredge one side of shrimp in seed mixture. Set aside, coated side up.
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.
Serving Size: 5 ounces shrimp, 1/2 cup black beans, and 2 tablespoons sauce
____________________
To Make Spicy Black Beans: Combine the first 6 ingredients in a saucepan; bring to a boil. Reduce heat; simmer 15 minutes. Discard ancho.
Melt margarine in a nonstick skillet coated with cooking spray over medium-high heat. Add chopped onion and garlic; sauté 5 minutes or until onion begins to brown. Add onion mixture to bean mixture. Stir in green onions.
Recipe Makes: 2 cups
Serving Size: 1/2 cup
To Make Saffron Sauce: Strain chutney through a fine sieve over a bowl to equal 6 tablespoons; discard solids. Combine chutney liquid with remaining ingredients.
Recipe Makes: 1 cup
Serving Size: 2 tablespoons
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