Crusted Shrimp with Spicy Black Beans and Saffron Sauce

By á-2053

Ingredients

• Saffron Sauce:
• 1 Tbs. cumin seeds
• 1 1/2 tsp. fennel seeds
• 1/2 cup sunflower seed kernels
• 1 tsp. dried orange peel
• 1 tsp. black peppercorns
• 3 Tbs. golden or light corn syrup
• 2 large egg whites, lightly beaten
• 1 1/2 lb. large shrimp, peeled and deveined
• 1 tsp. olive oil
• Spicy Black Beans
• 1 bottle hot mango chutney
• 2 Tbs. water
• 1 Tbs. mayonnaise
• 3/4 tsp. saffron threads, crushed

Preparation

Step 1

Heat a non-stick skillet over medium high heat. Add the cumin and fennel seeds, and cook 1 minute or until cumin is browned. Place seeds in a spice or coffee grinder. Add the sunflower, orange peel and peppercorns and process until ground. Place the seed mixture in a shallow dish. Combine the syrup and egg whites. Dip shrimp in syrup mixture, dredge one side of shrimp in seed mixture, set aside, coated sides up. Heat oil in a nonstick skillet coated with cooking spray over medium high heat. Place shrimp, coated sides down in pan and sauté 3 minutes on each side. Serve immediately with spicy black beans and saffron sauce.

To make sauce: Strain chutney through a fine sieve over a bowl to equal 6 Tbs., discarding solids. Combine chutney liquid with remaining ingredients.