Crusted Shrimp With Spicy Black Beans and Saffron Sauce

Ingredients

• 4 servings spicy black beans 
• 1 teaspoon peppercorns black
• 3 tablespoons light-colored corn syrup 
• 1 tablespoon cumin seeds 
• 2 large egg whites lightly beaten
• 1.5 teaspoons fennel seeds 
• 1 teaspoon olive oil 
• 1 teaspoon orange peel dried
• 4 servings saffron sauce 
• 1.5 pounds shrimp deveined peeled
• 0.5 cup sunflower seed kernels 

Equipment

• frying pan

Directions

1. Heat a nonstick skillet over medium-high heat until hot.
2. Add cumin and fennel seeds; cook 1 minute or until cumin seeds are browned.
3. Place cumin mixture in a spice or coffee grinder.
4. Add sunflower kernels, orange peel, and peppercorns; process until ground.
5. Place seed mixture in a shallow dish.
6. Combine syrup and egg whites. Dip shrimp in syrup mixture; dredge one side of shrimp in seed mixture. Set aside, coated side up.
7. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat until hot.
8. Place shrimp, coated side down, in skillet; saut 3 minutes on each side.
9. Serve immediately with Spicy Black Beans and Saffron Sauce.
10. Garnish with green onion, if desired.