Enter your search terms  Submit search form
drgourmet.com Web

  Email To A Friend
  Print This Recipe
  Add To My Recipe Box

           

 

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Be sure to purchase gluten-free cornmeal. Bob's Red Mill makes a gluten-free cornmeal.

"I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food."
- Paul Prudhomme, Chef

The refrigerator light goes on...

This is an absolutely great shrimp dish. It's super simple. Making the batter and breading the shrimp takes about 10 minutes and another 20 to cook them. Better than any fried shrimp you will have, because they don’t have any greasy aftertaste. Terrific with slaw and oven baked yam fries as a side dish.

Cornmeal

Cornmeal is simply ground corn. The varieties of cornmeal are not quite that simple, however. It's helpful to know that there are three parts to a kernel of corn:

• The endosperm - most of the kernel is made up of the endosperm. The endosperm contains most of the starch.
• The germ - the living part of the corn is called the germ. It is at the center of the kernel and contains most of the fat in corn (which is where corn oil comes from).
• The paricarp – this is the outer husk of the kernel.

To make cornmeal, kernels are dried and then ground to either a fine, a medium or a coarse texture. Packages are either labeled stone-ground or steel-ground. The stone-ground method, sometimes referred to as water-ground, retains some of the hull and the germ while steel-ground cornmeal has mostly the endosperm. For cooking and baking purposes I prefer to use stone-ground cornmeal.

Polenta is simply cornmeal and Italian polenta recipes can be made with coarse ground cornmeal. Most of the polenta that you will find in specialty stores is a coarser grind than the coarse stone-ground American variety. It often has bits of corn in it and, as a result, it makes really great cornbread. (See also Blue cornmeal.)

1/4 cup grits = 130 calories, 0 fat, 0g sat fat, 0g mono fat, 3g protein, 29g carbohydrates, 30mg sodium, 5mg cholesterol

Crispy Oven Fried Shrimp

Servings = 6 | Serving size =4 ounces shrimp

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe does make good leftovers, especially as sandwiches.

Serve with Thick Cut Yam Fries or Thick Cut Yam Fries - Low Sodium Version

AND

Serve with Cilantro Lime Slaw

2 large	egg whites
2 Tbsp	beer
2 Tbsp	fine ground whole grain yellow cornmeal
1/2 tsp	salt
	fresh ground black pepper (to taste)
1/2 tsp	paprika
1/2 tsp	ground cumin
1 tsp	dried oregano leaves
1 cup	coarse ground whole grain yellow cornmeal
1 1/2 lb	large shrimp (peeled and deveined)
4 tsp	olive oil

Place a large skillet in the oven an preheat the oven to 375°F.

Whisk together the egg white, beer, fine ground cornmeal, salt, pepper, paprika, cumin and oregano.

Place the coarse ground cornmeal on a plate.

One at a time dip the shrimp in the liquid and then coat with the coarse ground cornmeal. Set on a plate while finishing breading all the shrimp.

Place the olive oil in the hot pan and then place the shrimp in the pan one at a time.

Place the pan in the oven and cook on the first side for 12 minutes. Turn and cook for another 8 minutes and serve.