FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

SEAFOOD RECIPESSHRIMP Recipes pg 1 >  Creole Crumbed Shrimp

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

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
 

INGREDIENTS

    • 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)
     

DIRECTIONS

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.

NUTRITION
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

 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website. 
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages