Corn and Shrimp Timbales Recipe

Corn and Shrimp Timbales Recipe

  • 8 ounces shrimp
  • 1 1/4 cups fresh bread crumbs
  • 1 cup corn
  • 1 (8 ounce) carton fat-free egg substitute
  • 1 tablespoon chopped onion
  • 1 tablespoon chopped sweet red peppers
  • 2 teaspoons snipped fresh dill
  • Hot pepper sauce
  • 4 slices tomato
  • Fresh dill sprigs
  1. Heat oven to 350 degrees F (180 degrees C). Coat four 10-ounce (300 mL) custard cups with nonstick spray.
  2. Combine shrimp, bread crumbs, corn, egg substitute, onion, red peppers, snipped dill, and hot-pepper sauce. Spoon into cups.
  3. Set cups in a baking pan filled with 1 inch (2.5 cm) of boiling water. Bake until timbales are set, about 15 minutes. Run a knife around inside edges of cups to unmold. Top each with a tomato slice and dill sprigs.
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