Artichoke Puree with Crispy Shrimp and Lime (Robin Miller) |
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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 4 |
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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:
1. Place egg whites in a shallow dish.
2. 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.
3. 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.
4. 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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