Artichoke Puree with Crispy Shrimp and Lime

• 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

1. Place egg whites in a shallow dish.
2. In a separate shallow dish, combine cornmeal, herb seasoning and salt.
3. Add shrimp to egg whites and turn to coat.
4. Add to cornmeal mixture and turn to coat.
5. Heat oil in a large skillet over medium-high heat.
6. Add shrimp and cook 2 to 3 minutes per side, until opaque in the middle and bright pink on the outside.
7. Meanwhile, in a food processor, combine artichoke hearts with 1 tablespoon of oil from the jar, white beans and sour cream.
8. Process until smooth.
9. Fold in parsley.
10. Serve most of the shrimp over artichoke puree (reserve 8 shrimp for another meal).
11. Squeeze lime juice over shrimp and serve on the side.

egg whites, jumbo shrimp, cornmeal, salt, salt, olive oil, hearts, sour cream, freshly chopped, lime

Taken from www.foodnetwork.com/recipes/robin-miller/artichoke-puree-with-crispy-shrimp-and-lime-recipe.html (may not work)