Artichoke Puree with Crispy Shrimp and Lime
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 188
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 12
- Sodium
- 367
- Total: 26 min
- Prep: 20 min
- Cook: 6 min
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.