This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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 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:
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
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 Cilantro Lime Slaw
|2 large||egg whites|
|2 Tbsp||fine ground whole grain yellow cornmeal|
|fresh ground black pepper (to taste)|
|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.
Serving size = 4 ounces shrimp
Servings = 6
Amount Per Serving
|Calories 240||Calories from Fat 52|
|% Daily Value|
|Total Fat 6g||10%|
|Saturated Fat <1g||1%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 19g||6%|
|Dietary Fiber 2g||6%|
|Vitamin A 7%||Vitamin C 4%|
|Calcium 4%||Iron 21%|
|Vitamin K 3 mcg||Potassium 306 mg|
|Magnesium 73 mg|