Tuesday, April 20, 2010
Today I want to share some really useful info about one of my favorite protein-rich food favorites: Shrimp! Whenever we go out, I always order shrimp. It just seems like such an indulgence, however, after reading this information, you'll see why shrimp is actually a good everyday protein source!
Research reveals that shrimp falls far short of gaining its fair share of attention in America’s kitchens. The per capita consumption of seafood is less than ½ the USDA recommended amount. In 2008, Americans consumed only 16 lbs. of fish and shellfish per person versus a whopping 62.7 pounds of beef and 83.4 pounds of broilers (chicken raised specifically for consumption). Clearly we need to talk more about the huge benefits of shrimp as a nutrition powerhouse!
As you may already be aware, the calorie-for-calorie benefits of shrimp are unmatched. A five ounce serving of shrimp (with no sauce or coating) has just 83 calories and 1 gram of fat, and delivers more than twice as much iron and less than 1/3 the amount of saturated fat found in the leanest cuts of beef. It also provides more than 20 grams of protein per serving – which is nearly 50% of the recommended daily amount for a 35-year-old female! It’s convenient, nutritious and delicious, and with a price per pound similar to many cuts of chicken and beef, it’s more affordable than ever.
This green mom approves and recommends shrimp at your next meal! Here's a super e-z shrimp recipe:
TROPICAL SHRIMP SALAD WITH LIME-CILANTRO DRESSING
Number of Servings: 4
Ingredients (shrimp and salad):
1 lb OLA! Raw Peeled & Deveined Shrimp
2 garlic cloves (minced)
4 tablespoons olive oil
1/2 lb mixed greens
1 ripe avocado cut in slices
1 orange, peeled and cut in slices
1 jicama, peeled and cut Julianne style
1 red pepper cut Julianne style
Ingredients (Lime Cilantro Dressing):
2 limes (juice)
1/2 cup fresh cilantro, chopped
2 garlic cloves, minced
1/2 cup olive oil
Shrimp: Whisk together garlic and olive oil in large bowl. Add Shrimp and toss to coat. Marinate 1 hour. Grill Shrimp 3 minutes on each side. Set aside.
Dressing: Place all ingredients in a blender. Blend on low speed until smooth.
Salad: Toss together mixed greens, avocado, orange slices, jicama, red pepper and 1/2 of the lime-cilantro dressing.
To serve: Divide salad on 4 plates and place 4 grilled shrimp on top of each salad. Drizzle remaining lime-cilantro dressing over top of shrimp.
Recipe and Image Courtesy of: The Shrimp Council and Sea Port Products Corporation