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Creole Crumbed Shrimp

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By Dr. Steven Gullo

Posted July 23rd, 2007

This article is reprinted with permission from The Thin Commandments: The Ten No-Fail Strategies for Permanent Weight Loss, by Stephen Gullo, (2005, Rodale Books)

The Thin Commandments: The Ten No-Fail Strategies for Permanent Weight Loss

Servings:	4
Author Notes:	Prep: 10 minutes Cook: 33 minutes Fresher, leaner, and full of crunch.
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 (about 1 cup) 1 1/2 pounds peeled and deveined large shrimp, tails left on lime wedges (optional)
Instructions:	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. 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.