CREOLE CRUMBED SHRIMP
The Thin Commandments: The Ten No-Fail Strategies for Permanent Weight Loss by Stephen Gullo
Don't try to crush the GG Crispbreads in a food processor; it doesn't work too well. Instead, crumble them up with your hands, put them in a resealable plastic freezer bag, and crush with a rolling pin for a super aerobic workout. This goes fast if you buy the shrimp already peeled and deveined. If you like spicy, use the larger amount of seasoning and Tabasco and/or serve with additional Tabasco. As a variation, you can substitute 1 1/2 pounds white-fish fillets for the shrimp and reduce baking time to 10 minutes.
Prep: 10 minutes
Cook: 33 minutes
Makes 4 servings
• 4 large egg whites
• 3 to 4 teaspoons Creole spice blend
• 2 teaspoons grated lime zest
• 1/2 to 1 teaspoon Tabasco sauce
• 1/8 teaspoon salt
• 10 GG Scandinavian Bran Crispbreads, ground to crumbs by hand (see above), about 1 cup
• 1½ pounds peeled and deveined large shrimp, tails left on
• Lime wedges (optional)
Preheat the oven to 400°F. Coat 2 heavy or nonstick baking sheets with olive oil cooking spray.
In a large bowl, whisk the egg whites until foamy. Beat in the Creole spice blend, lime zest, Tabasco, and salt. Place the Crispbread crumbs in a pie plate.
Place the shrimp in the egg white mixture and toss to coat. One at a time, roll a shrimp in the crumbs, pressing them lightly onto the surface so the crumbs adhere. Arrange the crumbed shrimp in single layers on the prepared baking sheets.
Mist the shrimp lightly with olive oil cooking spray. Bake until the shrimp are just opaque in the thickest part, 16 to 18 minutes.
Serve hot with lime wedges, if you like.
Per serving: 220 calories, 2.5 g fat, 0 g saturated fat, 36 g protein, 9 g carbohydrates, 8 g dietary fiber, 225 mg cholesterol, 800 mg sodium