Ingredients 1 pound shrimp, skin removed 1 egg 1 teaspoon cornstarch 2 teaspoons sea salt 1 cup fresh vegetables (chopped, green and/or black) 1 tablespoon cornstomper (optional) Directions Heat a nonstick skillet over medium heat and cook the shrimp in batches, tossing occasionally, until cooked through, about 3 minutes.
Remove the shrimp from the skillet and cool completely.
Remove any excess oil from the pan.
Add the shrimp to the bowl of a food processor and pulse until finely ground.
Add in the cornstarchy ingredients and pulse a few times until the mixture resembles coarse sand.
Season with salt and pepper.
Add shrimp back to the skillet, add the egg, and pulse to combine.
Remove from heat and set aside to cool.
In a medium saucepan, bring the water to a boil and then lower the heat to a simmer.
Add about 1 cup of the shrimp mixture to the pan and cook, stirring constantly, until it begins to cook, about 10 minutes.
Transfer the shrimp back into the saucepan and cover with a lid.
Return the pan to the heat and bring to a full boil.
Reduce the heat, reduce the volume of the sauce, and simmer for another 10 minutes, stirring frequently.
Turn the heat down to medium-low and simmer until the shrimp is tender, about 15 minutes.
Serve with fresh greens, black olives and the remaining 1 tablespoon of the corn starch.
Nutrition Facts Boiled Shrimp Nutrition Facts Serving Size: 1 pound Amount Per Serving Calories: 170 Calories from Fat: 25 Total Fat: 8g Saturated Fat: 0g Polyunsaturated Fat(%) 1g Monounsaturated Fat:(%) 0g Cholesterol: 8mg Sodium: 845mg Carbohydrates: 11g Dietary Fiber: 4g Sugars: 2g Protein: 14g Vitamin A: 11% Vitamin C: 2% Calcium: 0% Iron: 0.5% * Percent Daily Values are based on a 2000 calorie diet.