American Shrimp Is High On The Nutrition List

I eat a lot of shrimp, I guess you could say I ‘love’ shrimp. Boiled, Fried, or whatever I love those little funny-looking critters called shrimp. 

American Shrimp seems to be high on the nutrition list nowadays. And when I say American shrimp, I’m talking Gulf of Mexico or South Atlantic shrimp, not the imported from overseas and farm-raised. It’s good to see that Atkins and Weight Watchers are singing the praises for shrimp. It's a great source of protein and is low in calories. Premium-quality shrimp harvested in their own natural environment from the Gulf of Mexico and South Atlantic is perfect for health-conscious consumers who want to know exactly where their food comes from. 

American shrimp is low in fat and a source of polyunsaturated fats and heart-healthy omega-3 fatty acids, which fight cholesterol and may reduce the risk of heart disease, say some nutritionists. If you're trying to lose weight by eating more healthful protein, American shrimp is a perfect & delicious option. 

When buying shrimp, look for shiny shells and meat that feels firm against the shell. It should have a fresh, salty scent and should not smell of ammonia or have a strong fishy odor. 

For healthful dishes, add little or no butter, oil, or shortening. The following recipe is perfect for light meals. I haven’t tried this recipe yet but somebody shared it with me and I’m passing it on here. It does look good.

 

1 1/2 cups (16-20 count) shrimp, cleaned 

and sliced into 1/2-inch-thick pieces 

2 cups fresh lime juice 

1 cup Roma tomatoes, seeded and diced small 

1 jalapeno pepper, minced 

1/4 cup red onion, diced small 

1/4 cup cilantro, cleaned, stemmed and chopped 

Kosher salt, freshly ground black pepper, to taste 

1 1/2 cups watermelon, diced into 1/2-inch pieces 

Baked tortilla chips 

Lime wedges for garnish 

Stir 1 1/2 cups fresh lime juice into shrimp and place in refrigerator for 24 to 36 hours until shrimp is no longer opaque. Drain, rinse, and set aside. 

For the pico sauce, combine 2 tablespoons of lime juice, Roma tomatoes, pepper, red onion, cilantro, kosher salt, and black pepper. 

Combine shrimp, watermelon, pico sauce, and 2 tablespoons of lime juice. Garnish with lime wedges and serve with chips. 

 Now try this shrimp in spicy mustard sauce recipe that was passed on to me.

  

12 oz. shrimp, peeled, deveined 

2/3 cup fat-free ½ & ½, or substitute evaporated skim, regular skim or low-fat milk or soy milk 

2 tablespoons Dijon Mustard 

½ teaspoon curry powder 

¼ teaspoon cumin 

¼ teaspoon black pepper 

1 teaspoon lemon juice 

½ teaspoon chicken bouillon powder or 1 cube 

1 tablespoon olive oil 

½ onion, minced 

4 garlic cloves, minced 

Parsley 

Parmesan Cheese

  

1. Shell & devein shrimp and set aside. 

 2. In 1-cup liquid measure combine milk, mustard, and seasonings, set aside (if you are using milk instead of the fat-free ½ & ½, mix some of the milk with a tablespoon of cornstarch and add to the sauce at the end to thicken.) 

 3. In a skillet, heat oil over medium-high heat; add shrimp, onion, and garlic, and stir constantly until shrimp just turns pink, 2 to 3 minutes. 

 4. Pour milk mixture into skillet and cook, stirring constantly, until mixture comes to a boil. Reduce heat to low, (add cornstarch mixture if using) and let simmer until slightly thickened, 1 or 2 minutes. 

 5. Using a slotted spoon, remove shrimp from the serving platter; set aside. 

 6. Increase heat to medium-high; continue cooking sauce until the mixture is reduced by half, about 5 minutes. Pour sauce over shrimp and sprinkle with parsley and parmesan. 

  

Makes 2 servings. This is great served over noodles or rice. Hope you enjoy your shrimp.  

 

 

Tom