Crusted Shrimp With Spicy Black Beans And Saffron Sauce

• 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 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
• Green onion (optional)

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.
2. Combine syrup and egg whites. Dip shrimp in syrup mixture; dredge one side of shrimp in seed mixture. Set aside, coated side up.
3. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat until hot. Place shrimp, coated side down, in skillet; saute 3 minutes on each side. Serve immediately with Spicy Black Beans and Saffron Sauce. Garnish with green onion, if desired.

cumin seeds, fennel seeds, sunflower seed kernels, black peppercorns, golden cane syrup, egg whites, shrimp, olive oil, cooking spray, green onion

Taken from www.myrecipes.com/recipe/crusted-shrimp-with-spicy-black-beans-saffron-sauce (may not work)