Crusted Shrimp with Spicy Black Beans and Saffron Sauce

Crusted Shrimp with Spicy Black Beans and Saffron Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon cumin seeds

  • teaspoons fennel seeds

  • ½

    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

  • 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

  • ½

    cup water

  • ¼

    teaspoon crushed red pepper (¼ to ½ teaspoon)

  • teaspoon salt

  • teaspoon black pepper

  • 1

    (15-ounce) can black beans undrained

  • 1

    dried ancho chile (about 1 ounce) seeded

  • ½

    teaspoon margarine or butter

  • Cooking spray

  • cup chopped onion

  • 1

    garlic clove minced

  • SAFFRON SAUCE

  • 1

    (9-ounce) bottle hot mango chutney

  • 2

    tablespoons water

  • 1

    tablespoon light mayonnaise

  • ¾

    teaspoon saffron threads crushed

Directions

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


Nutrition

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