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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 dont 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:

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 375F.

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.

Nutrition Facts

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  
Cholesterol 172mg 56%
Sodium 388mg 17%
Total Carbohydrates 19g 6%
    Dietary Fiber 2g 6%
    Sugars 0g  
Protein 26g  
Vitamin A 7% Vitamin C 4%
Calcium 4% Iron 21%
Vitamin K 3 mcg Potassium 306 mg
Magnesium 73 mg