Buttery Baked Shrimp Casserole

 

If we will only choose for flavor, we will always choose the traditional one. The one that uses full cream milk instead of low fat. The one that uses original cream cheese instead of lite. The ones that uses heavy cream instead of just milk. However, we sometimes really need to watch over our health. Living a healthy (okay, maybe not totally!) lifestyle will allow us to enjoy more food. The best way to do this is to eat in moderation. Or find the best alternative dish to the original.

 

 

Our family loves to eat. Even the husbands of my aunts, my uncles-in-law, learned to love food because of our family. There was a downside to this though. My aunts, who grew up in a household where even the healthiest food tasted great, didn’t have health problems. It was their husbands who were suffering the consequences of enjoying too much good food. Our aunts cooked the food, and our uncles were the ones who enjoyed them all.

So now, most of my uncles had to watch the food they eat because they all developed hypertension. My aunts keep recreating food that will allow their husbands to still eat good recipes without sacrificing their health.

Everyone in my family feels guilty whenever they eat fried food. Most of them are watching their health because our family has heart disease history, and for everyone’s sake, we always try to think of dishes that do not rely on oil too much. This recipe is a good alternative to fried shrimps, something that everyone loves.

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You should have seen the look on my uncles’ faces when they were told these were baked shrimps. They had their plates full in an instant. Everyone was just happy nibbling on this, that’s until one uncle forgot he’s allergic to shrimps. Oh well, it still ended well.

 

Buttery Baked Shrimp Casserole

Ingredients

1-1/2 cups Panko (Japanese) breadcrumbs
2 large Eggland’s egg whites

1 tablespoon Borden fat-free milk
3 tablespoons Gold Medal all-purpose flour
3 teaspoons Old Bay seafood seasoning

1/4 teaspoon Morton salt

1/4 teaspoon pepper

30 uncooked large shrimp, peeled and deveined

Olive oil-flavored cooking spray

Instructions

Place breadcrumbs in a shallow bowl. In another shallow bowl, combine egg whites and milk. In a third shallow bowl, combine flour, seafood seasoning, salt and pepper. Dip shrimp in the flour mixture, egg mixture, then breadcrumbs.

Place shrimp on a baking sheet coated with cooking spray; spritz shrimp with cooking spray. Bake at 400° for 8-12 minutes or until shrimp turn pink and coating is golden brown, turning once.

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