subject: Preparing Quick And Easy Wild American Shrimp Meal [print this page] The hottest diets, from Atkins to South Beach to Weight Watchers, sing the praises of shrimp. It is a fantastic source of protein and is low in calories. Plus, premium-quality Wild American shrimp - harvested in their own natural environment from the South Atlantic and Gulf of Mexico - is best for health-conscious consumers who want to know precisely exactly where their food comes from.
"Wild American shrimp is low in fat and a source of polyunsaturated fats and heart-healthy omega-3 fatty acids, which battle cholesterol and might reduce the risk of heart disease," said nutritionist Carol Guber, an expert on meals, nutrition and wholesome lifestyles. "If you happen to be trying to lose weight by consuming much more healthful protein, Wild American shrimp is a delicious option."
Wild American shrimp has its individual certification mark, assuring that it has been caught from the wild and meets certain quality standards. Guber recommends that consumers ask for Wild American shrimp wherever they shop and dine.
"Consumers have a choice, but many fail to realize that most shrimp sold inside the U.S. isn't caught within the Gulf of Mexico or South Atlantic, but instead imported from overseas and farm-raised," she said.
When buying shrimp, appear for shiny shells and meat that feels firm against the shell. It ought to have a fresh, salty scent and ought to not smell of ammonia or have a fishy odor.
For healthful dishes, add little or no butter, oil or shortening. The following recipe is best for light meals.
WILD AMERICAN SHRIMP CEVICHE WITH WATERMELON AND SPICY PICO (Makes 4 to 6 servings)
2 cups fresh lime juice
1 1/2 cups (16-20 count) Wild American shrimp, cleaned
and deveined, sliced into 1/2-inch-thick pieces
one cup Roma tomatoes, seeded and diced small
1 serrano 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 one 1/2 cups fresh lime juice into shrimp and location in refrigerator for 24 to 36 hours until shrimp is no longer opaque. Drain, rinse and established aside.
For the pico sauce, combine 2 tablespoons lime juice, Roma tomatoes, serrano pepper, red onion, cilantro, kosher salt and black pepper.
Combine shrimp, watermelon, pico sauce and 2 tablespoons lime juice. Garnish with lime wedges and serve with chips.
by: Jill N. Truong
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