| Level: | Easy |
| Total: | 26 min |
| Prep: | 20 min |
| Cook: | 6 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 188 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 12 mg |
| Sodium | 367 mg |
Reviews
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!
It was a big hit!
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.
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.
I made the shrimp with the cornmeal but left out the egg whites (didn’t have any). They were delicious! I wasn’t as impressed with the puree until I dipped the shrimp in it – YUM!!! Now I serve the puree with the arranged on top, which I believe is the way Robin did it on the show.
I liked using the cornmeal to batter the shrimp- very tasty. Be careful not to over puree the beans n artichoke or you will get a hummus-like sauce. I like the shrimp in a bed of spinach with the puree as a sidedish.
4 yums for a simple meal.
4 yums for a simple meal.
We loved this shrimp…..and we are very picky since we live near the coast. Did not try the artichoke puree, but the shrimp are magnificent!!
This was a yummy meal. I didn’t add the parsley to the puree and didn’t process it until it was smooth. I left the puree slightly lumpy – it was like a hummus.
We actually dipped our shrimp into the puree and it was fabulous.
It is on our “favorites” list!
I thought the puree had a weird taste it just didnt blend together.
I made the puree first and it tasted like baby food with sour cream.It was terrible.I had to prepare the shrimp in another way.
Great shrimp dish. Didn’t try the artichoke puree, but paired the shrimp with spicy cheese grits and boiled greens (with ham hocks, of course) and pepper sauce. Outstanding!