Shrimp Secrets: The Versatile, Tasty and Nutrient-Packed Protein Is Also a Snap To Prepare!

MCLEAN, Va., July 21 /PRNewswire/ -- A recent study by the International Food Information Council Foundation revealed that more than 60 percent of Americans are more interested in hearing about what to eat than what not to eat.  From "trans-fat free" to "no preservatives," these phrases about what not to eat bombard us from the grocery store to national television advertising campaigns. 

More than a dozen health and nutrition organizations recommend that we eat seafood at least twice a week, which would amount to 39 pounds per person a year.  However, the average American eats just 16 pounds of fish and shellfish annually.  Meanwhile, Americans typically consume more than 70 pounds of poultry and 110 pounds of red meat.

"I am a strong advocate of the consumption of seafood because it is loaded healthy nutrients like protein, B vitamins, iron, and omega-3s but not with calories and fat," said Jennifer McGuire, MS, RD, National Fisheries Institute.  "And here's the secret:  the number one reason behind why we choose to eat certain foods is taste.  Shrimp, known for its sweet yet mild flavor, is the perfect choice, and it's a snap to prepare!"

Below are a few helpful hints courtesy of The Shrimp Council:

• Buying shrimp
  • Did you know many fish markets will peel and devein shrimp on request for a minimal charge?
  • Shrimp should be purchased in the shell for grilling to lock in the moisture.
• Thawing frozen shrimp
  • Thaw shrimp in the refrigerator one full day before cooking.  Place the container in the refrigerator on a low shelf.  Allow shrimp to defrost slowly for 24 hours in a container covered lightly with plastic wrap, then remove any liquid that has collected in the packaging or the container.  Cook within one day.
  • With less time, shrimp can be thawed in a leakproof plastic bag submerged in cold tap water.  Change the water every 30 minutes until the shrimp has defrosted.  Do not try to advance the process with warm water as the shrimp will begin to cook.  Cook immediately after thawing.
• Cooking shrimp
  • Shrimp are properly cooked when the texture changes from mushy to firm, the color turns from brownish-gray to a warm orangey-pink, and the meat becomes opaque.  Shrimp are overcooked when they curl tightly inward and the flesh becomes rubbery.

The Shrimp Council recommends that Americans relish in tasty dishes such as shrimp and scallop fajitas with the recipe below while also enjoying the strong nutritional punch!

Shrimp and Scallop Fajitas

Serves:  Four

Ingredients:

Fajitas:

12 large (16-20 count) shrimp, peeled and deveined, about 3/4 lb.

1 large red bell pepper, stemmed, seeded and cut into 20 squares

1 large sweet onion, quartered and each quarter cut into half pieces separated

12 sea scallops, about 3/4 lb.

1 large green bell pepper, stemmed, seeded and cut into 20 squares

1/2 teaspoon lime peel, grated

1/4 cup fresh lime juice

2 Tbsp vegetable oil

2 tsp honey

1 clove garlic, minced

1/4 tsp pepper

1/8 tsp salt

8 (7-9 inch) flour tortillas, warmed

Red and Green Salsa:

2 firm, ripe avocados, peeled, seeded and chopped into small squares

2 tsp lime juice

1-1/2 C prepared salsa

Instructions:

Thread shrimp, red pepper and onion onto four 12-inch skewers, running the skewer through each shrimp twice.  Thread scallops, green pepper and remaining onion onto four additional skewers.  Combine the lime peel, lime juice, oil, honey, garlic, pepper and salt in small bowl.  Pour over skewers and marinate; turning occasionally for 15-20 minutes.

To make the salsa, toss the avocado with the lime juice and gently stir into the prepared salsa.  Let stand 20 minutes or refrigerate up to 24 hours.  Coat grill rack with cooking spray.  Place kebobs on grill rack 4-6 inches over medium-hot coals.  Grill, turning once, just until the seafood is opaque, allowing about 3-4 minutes per side.  Wrap tortillas in aluminum foil and heat on grill.  To make the fajitas, place seafood and vegetables in warm tortilla.  Add red and green salsa to taste.  Roll tortilla to enclose filling.  Optional:  Serve with refried beans or Mexican rice.

Recipe Courtesy of:  The Shrimp Council

SOURCE The Shrimp Council