MCLEAN, Va., Feb. 9 /PRNewswire/ -- It's no fish tale – shrimp is the number one selling seafood in America.  So, this Lenten season, when millions of Americans abstain from meat for the 40 day period leading up to Easter, shrimp is certainly the perfect menu choice for dining in or eating out.

Shrimp is America's most popular seafood because it has a mild, slightly sweet flavor that is easily incorporated into a variety of recipes.  It can be served simply with a side of tangy cocktail sauce, tossed in Mediterranean pasta, or stuffed in a spicy quesadilla.  Whether served hot or cold – for breakfast, lunch, or dinner – it's invariably the hit of every occasion, from family meals to social gatherings.  

"Besides its great taste and versatility, it's affordable and easy to prepare," said Judy Dashiell, director, The Shrimp Council.  "It takes just minutes to cook shrimp or toss into any dish, and with a price per pound similar to many cuts of beef and chicken, it's no longer a luxury purchase. "

Shrimp also offers outstanding health benefits, with 24 grams of protein in every four-ounce serving and loads of essential nutrients like B12, selenium, and zinc, among others.  

"With all these great benefits, it's no wonder shrimp continues to reign as the #1 consumed seafood in America," said Dashiell.

So in honor of Lent, and all who are seeking great tasting protein alternatives this season, The Shrimp Council is pleased to offer great-tasting shrimp recipes for all occasions.  For this recipe below and many more, please visit www.eatshrimp.com.

Shrimp Ceviche

Number of Servings: 2

Ingredient: 

1 lb OLA! Cooked Peeled & Deveined Shrimp

3 lemons, juiced

3 limes, juiced

1/2 cup cucumber, peeled, seeded and diced into 1/4-inch pieces

1/2 cup red onion, finely chopped

1 serrano chile, seeded and finely chopped

1 cup seeded and diced tomatoes

1 avocado, peeled, seeded, and chopped into 1/2-inch pieces

1/2 bunch cilantro roughly chopped, plus leaves for garnish

Instructions:

Defrost and drain shrimp. Transfer to a bowl. Add lime, and lemon juices. Stir in cucumber, red onion and Serrano chile. Refrigerate for 1 hour. Stir in tomato, avocado and chopped cilantro. Mix gently, taste and season with salt. Allow to sit at room temperature for about 20 minutes before serving. TO SERVE: Spoon ceviche into martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tortilla chips or fried plantain strips.

SOURCE The Shrimp Council

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http://www.eatshrimp.com