Cool Things Down With Shrimp Salad
Shrimp ranks right next to tuna as a favorite American seafood.
In “The Great Food Almanac,” Irena Chalmers writes that shrimp is called “the seafood for people who don’t like seafood.” Its flesh is firm and meaty, the flavor is mild and there are no bones.
Nutritionally, shrimp is mainly water (78 percent by weight). It’s about 18 percent protein and so low in fat, at less than 1 percent, that you don’t need to worry about the cholesterol content (195 milligrams in a 3-1/2 ounce serving.) Shrimp is also an excellent source of the trace minerals zinc and copper.
Shrimp is usually frozen and then thawed for sale. Use your nose to sniff out freshness; it should not smell “fishy.” Cooked, it should have a very mild odor.
Use defrosted shrimp the day you buy it, or frozen shrimp within 2 months of purchase.
Shrimp never lasts long at our house. We use it with a wide variety of foods for a simple evening meal. Saute it in butter and mix with stirfried vegetables to top rice or noodles, or flavor it with cocktail sauce to eat all by itself.
Make a cool shrimp salad for hot summer days and add sliced fresh fruit and whole-wheat rolls to round out your meal.
Summer Shrimp Salad
2 cups shrimp meat
1 tablespoon lemon juice
2 cups frozen green peas
1/2 teaspoon dillweed
1/2 teaspoon lemon pepper
1/4 cup chopped white or red onion
1/2 cup low-fat ranch salad dressing
Toss shrimp with lemon juice. Defrost green peas until soft but slightly crunchy. Mix all ingredients together. Serve on a bed of lettuce surrounded with tomato and cucumber slices.
Yield: 4 servings.
Nutrition information per serving: 190 calories, 19 grams protein, 5 grams fat (24 percent fat calories), 18 grams carbohydrate, 115 milligrams cholesterol, 485 milligrams sodium.
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