Recipes for the South Beach Diet or Other Good Carb Diets

1 pound shrimp, about 12 extra-large, peeled and deveined (tails kept on)
8 oz lump crabmeat, picked through to remove any shells
2 large egg whites
1/2 tsp minced garlic
2 tsp ginger root, fresh, minced, divided
2 tsp cilantro, fresh, minced, divided
2 tsp scallions, minced, divided
2 1/3 Tbsp low-sodium soy sauce, divided
1/2 cup uncooked cornmeal
2 serving cooking spray (5 one-second sprays per serving)
1/2 tsp Splenda
2 Tbsp water

Recipe Directions
Preheat oven to 425°F. Slice each shrimp almost all the way through. Place shrimp on a flat surface, cut-side down, and press down on each with your hands so shrimp flatten out a little.

Combine crab, egg whites, garlic, and 1 teaspoon each of ginger, cilantro, scallion and soy sauce in a medium bowl; thoroughly mix together. Spoon about 2 heaping teaspoons of crab mixture onto each shrimp (cut side of shrimp should be facing down) and mold into a mound with wet hands; set aside.

Place cornmeal in a shallow bowl. Place shrimp in cornmeal and sprinkle with cornmeal to coat both sides.

Coat a nonstick cookie sheet with cooking spray. Arrange shrimp on cookie sheet and lightly coat with cooking spray. Cook for 4 minutes; turn broiler on high. Broil 4 inches from broiler until shrimp begin to brown, about 2 to 3 minutes.

Meanwhile, combine remaining 2 tablespoons of soy sauce, remaining teaspoons of ginger, cilantro and scallion, Splenda and water in a cup; stir to combine and serve with shrimp. Yields 3 shrimp and about 1 1/4 tablespoons of dipping sauce per serving.

Filed under: Appetizers, Phase 2