Crab meat-stuffed shrimp with a soy-ginger dip
2
Points®
Total time: 35 min • Prep: 28 min • Cook: 7 min • Serves: 4 • Difficulty: Easy
This take on traditional Chinese stuffed, fried shrimp has all the flavor but almost none of the fat.
Ingredients
Uncooked shrimp
1 pound(s), about 12 extra-large, peeled and deveined (tails kept on)
Uncooked lump crabmeat
8 oz, picked through to remove any shells
Egg whites
2 large
Jarred minced garlic
½ tsp
Fresh ginger
2 tsp, fresh, minced, divided
Cilantro
2 tsp, fresh, minced, divided
Scallions
2 tsp, minced, divided
Less sodium soy sauce
2⅓ Tbsp, divided
Uncooked unenriched white cornmeal
½ cup(s)
Cooking spray
2 spray(s)
Splenda No Calorie sweetener packets
½ tsp
Water
2 Tbsp
Instructions
1
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.
2
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.
3
Place cornmeal in a shallow bowl. Place shrimp in cornmeal and sprinkle with cornmeal to coat both sides.
4
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.
5
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.
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