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
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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