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


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