Photo: Artichoke Puree with Crispy Shrimp and Lime Recipe
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.
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By monica1020
Fort Lauderdale, FL
on July 11, 2010
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I made the puree last night. I didn't have any sour cream, so I used cream cheese instead. After everything was combined in the blender, I poured it into a pot to heat up while I cooked the fish (I served it with tilapia. Right before serving, I added a little splash of fresh lemon juice.
It was a big hit!
By carol.dasenbroo...
Falls Church, 86
on July 06, 2010
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I only made the Artichoke Puree, which I paired with a Roasted Chicken. I did not use mariented Artichokes as I only had the canned ones on hand, so I added a tablespoon of olive oil. I also added the zest and juice of 1/2 a lemon and it made all the difference in the world.
By bjnm46_4877720
Windsor, VT
on April 09, 2010
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Loved the artichoke and white bean sauce, used it with cornmeal breaded fresh fried haddock in place of shrimp and it was great!!!! a keeper for me, also spread the dip/sauce on cucumber rounds and made a great appetizer.
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