|
|||||
|
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 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.
|
|||||
|
||||
