1large navel orange - or a small can of Mandarin orangesdrained (see cooking note below)
1inchpiece fresh gingerpeeled
1tablespoonolive oil
20largepeeled, deveined shrimp, tails removed
2clovesminced garlic
2teaspoonsor more Sriracha sauce
1/2cuproasted cashewsplus more for serving
2thinly sliced green onionsgreen part only
Instructions
In a food processor, finely chop the broccoli. Set aside.
Cut the peel and pith off the orange by cutting around the orange and slightly into the flesh. You should only be able to see fruit when you are done. Then cut between the segments of the orange so that you have just the fruit segments and not the white membrane. Set aside. An "easy button" option would be to use a small can of drained Mandarin oranges. But be very gentle when you toss these into the pan because they break down easily.
Thinly slice the ginger, then stack the slices and cut them it into thin matchstick pieces.
Bring chicken broth to boil. Reduce heat, add couscous, broccoli and salt & pepper to taste. Cover and simmer for 10 minutes, or until done. Check and stir every few minutes to make sure it's not simmering too hard or sticking to the bottom of the pan. Note - if you decide to use instant rice, I would recommend putting the broccoli in the pan with the water and then bringing it to a boil. Since instant rice isn't simmered like regular rice or couscous, this would give the broccoli a little cook time. I haven't tried the rice option. Just making a stab at this variation.
In the meanwhile, heat olive olive oil in large nonstick saute pan over medium heat. Season the shrimp with salt & pepper to taste and place in skillet, cooking for 3 minutes.
Turn the shrimp, scatter the garlic and ginger over the top, toss and continue cooking for 1 minute. Add the Sriracha sauce and toss to coat. Add the orange and cashews and cook for 1 more minute.
Fluff the broccoli couscous with a fork. Serve the shrimp over the broccoli couscous and sprinkle with green onions and additional cashews, if desired. You can also add a drizzle of Sriracha for extra heat. Enjoy!