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Last updated on April 18, 2014 at 14:31 EDT

‘Shrimp Sunday’ Joins ‘Fish Friday’ for a Delicious Dynamic Duo During Lent

March 9, 2011

MCLEAN, Va., March 9, 2011 /PRNewswire/ — Delicious and nutritious, shrimp reigns as one of the most popular seafood items throughout the year, particularly during the Lenten season, the 40-day period leading up to Easter when believers from around the world join to abstain from meat and other rich foods.

“The Lenten season is actually the largest selling seafood season of the entire year,” said Judy Dashiell, Senior Vice President, The Shrimp Council. “Many believers are familiar with the traditional ‘Fish Friday,’ and if ‘Shrimp Sunday’ is added, everyone can enjoy great taste and the benefits of seafood twice a week!”

On January 31st the States Department of Agriculture (USDA) and U.S. Department of Health and Human Services (HHS) released the “2010 Dietary Guidelines for Americans.” Every five years for the past three decades, USDA and HHS issue updated Guidelines, which serve as the basis for all Federal food and nutrition education programs like the iconic food pyramid. This year, the Guidelines encourage everyone, including pregnant and breastfeeding women, to eat seafood at least twice each week for heart and brain benefits. With this document, the Federal government, for the first time, endorses a public stance that actively encourages eating more seafood, especially during pregnancy.

Studies have shown that seafood, particularly the nutrients found in fish and shellfish, aid the body’s healing after cancer treatments and help prevent auto-immune conditions, asthma, allergies, migraines, skin conditions, and Crohn’s disease.

“Shrimp is a standout seafood star! Just one three ounce serving delivers 20 grams of protein and merely 83 calories and 1 gram fat,” said Dashiell. “And, with a price per pound similar to many cuts of beef and chicken, ‘Shrimp Sundays’ could be a tradition in your home not only during Lent, but also throughout the year.”

A simple and light protein, shrimp is affordable, easy to prepare and finds its way into dishes ranging from sautes and salads to pastas and po’ boys.

The Shrimp Council encourages diners to reach for lighter, simple and delicious shrimp with recipes such as Lemony Shrimp with Asparagus and others found on www.EatShrimp.com. Known for its sweet taste, versatility and ease of preparation, shrimp is the number one selling seafood in America, and we’re not pulling your “tail.”

Lemony Shrimp with Asparagus


    Ingredients
    8 oz. dried whole wheat blend thin spaghetti or Angel hair
     pasta
    3 T extra virgin olive oil, divided
    4 garlic cloves, minced
    1 bunch asparagus (about 1 lb.), trimmed and cut into 1-in.
     pieces
    1 lb. medium or large raw shrimp (26-30 ct.), shelled and
     deveined
    1 T lemon zest (zest from one lemon grated on the small holes
     of a box grater)
    3/4 C all-natural chicken broth
    1 t cornstarch
    3 T lemon juice (juice from one lemon)
    1 (2/3 oz.) bunch fresh basil, cut into thin strips (about 1/2
     C)
    1/4 C grated Parmesan cheese
    1/4 C toasted pine nuts
    Kosher salt and freshly ground pepper to taste

Instructions

Bring a large pot of salted water to a boil, add pasta and cook according to package directions. Drain and set aside. While the pasta is cooking, heat 2 T oil in a large nonstick skillet or Dutch oven over medium heat. Add garlic and cook until golden, about 30 seconds. Add asparagus and cook, stirring frequently, until asparagus is crisp-tender (about 3 minutes). Push asparagus to the side, add the remaining oil, and raise the heat to medium-high. Add shrimp and lemon zest and cook for 2 minutes. Whisk together chicken broth and cornstarch and add to pan with lemon juice and basil. Raise heat to high and simmer, stirring constantly, for 1 to 2 minutes. Divide pasta evenly among four pasta bowls and top with shrimp mixture. Top with Parmesan cheese and pine nuts, and season with salt and pepper to taste.

Nutrition Information

(per serving) 470 calories, 18g fat (2.5g saturated, 0.6g omega-3), 170mg cholesterol, 380mg sodium, 45g carbohydrate, 6g fiber, 32g protein, 20% vitamin A, 25% vitamin C, 20% iron

Source

Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD

Authors, No Whine with Dinner

www.MealMakeoverMoms.com

SOURCE The Shrimp Council


Source: newswire