Recipes : Artichoke Puree with Crispy Shrimp and Lime : Food Network

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Artichoke Puree with Crispy Shrimp and Lime
, 2006, Robin Miller, All rights reserved

Ingredients
2 large egg whites
1 pound large or jumbo shrimp, peeled and deveined
1/4 cup cornmeal or crispy breadcrumbs (Recommended: Progresso)
2 teaspoons salt-free lemon and herb seasoning
1/2 teaspoon salt
1 tablespoon olive oil
2 (6-ounce) jars marinated artichoke hearts, drained, reserving 1 tablespoon oil from jar 1/2 cup
canned white beans, drained
1/3 cup sour cream
2 tablespoons freshly chopped parsley leaves
1 lime, juiced

Directions
Place egg whites in a shallow dish.

In a separate shallow dish, combine cornmeal, herb seasoning and salt. Add shrimp to egg whites and
turn to coat. Add to cornmeal mixture and turn to coat. Heat oil in a large skillet over medium-high
heat. Add shrimp and cook 2 to 3 minutes per side, until opaque in the middle and bright pink on the
outside.

Meanwhile, in a food processor, combine artichoke hearts with 1 tablespoon of oil from the jar,
white beans and sour cream. Process until smooth. Fold in parsley.

Serve most of the shrimp over artichoke puree (reserve 8 shrimp for another meal). Squeeze lime
juice over shrimp and serve on the side.