Serve Up Specialness With SHRIMP This Holiday Season

MCLEAN, Va., Nov. 30, 2010 /PRNewswire/ -- Shrimp, the number one consumed seafood in America, lends a most elegant flair to holiday meals.  The traditional holiday favorites of turkey and beef tenderloin are being joined by delicate and delicious, elegant shrimp.  It's not the holidays without cakes and cookies, Menorahs and mistletoe, parades and parties, Santa and... SHRIMP!

From spreads to au gratins, shrimp is one of the most versatile and special items to grace your holiday table.  Its elegance is outshined only by its nutritional value, an added bonus when other holiday favorites pack on the pounds.  A serving size of three ounces of shrimp delivers nearly 20 grams of protein and a healthy dose of B vitamins, iron, and omega-3s, with only 84 calories and less than one gram of fat (when cooked plain).  Pair shrimp with pure pumpkin as featured in The Shrimp Council's Shrimp and Pumpkin Risotto and an exceptional and colorful holiday dish doubles as a nutritious and delicious serving of protein, omega-3s and essential vitamins and minerals.

Hosts and hostesses across the country can celebrate the holidays entertaining with special shrimp dishes that are sure to bring the highest of compliments from dinner guests.  The Shrimp Council promises even the "hostess with the mostess" will love the recipe requests she receives when serving the Shrimp & Pumpkin Risotto featured below! 

Instructions:

Pour chicken broth into a saucepan and bring to a simmer. Adjust heat to keep broth hot. Heat 1 T of olive oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add rice and stir well to coat. Add wine and stir until liquid is absorbed. Add chicken broth, about 1/2 cup at a time, stirring frequently. Allow broth to be absorbed into rice before adding next 1/2 cup. When all broth has been added and absorbed (this should take about 20 minutes), stir in the pumpkin, nutmeg, and Parmesan cheese. Reduce heat to low. Meanwhile, heat remaining 1 T of oil in a large nonstick skillet or wok over high heat. Add shrimp and cook about 2 minute per side or until just cooked through. Season with salt and pepper to taste. Divide risotto evenly between plates or pasta bowls and top with the shrimp. Sprinkle with parsley as desired.

Nutrition Information:

450 calories, 9g fat (2g saturated, 0.4g omega-3), 680mg sodium, 59g carbohydrate, 5g fiber, 28g protein, 130% vitamin A, 10% vitamin C, 15% calcium, 20% iron

Recipe Courtesy of:  The Shrimp Council and Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Authors, The Moms' Guide to Meal Makeovers, www.MealMakeoverMoms.com

SOURCE The Shrimp Council