As I said last week, I just got back from the beach, and I’m sitting at my desk daydreaming about fresh seafood. We’re lucky that Brookshire’s seafood tastes like it just came off the boat because I’ve got seafood on the brain.
While I was at the beach, I think I was able to sample most seafood known to man. Okay, so not even close, but I did give it a valiant effort.
The great thing about seafood is that it’s good for you. It’s low in calories, low in fat, and rich in good fats and vitamins that your body needs.
Shrimp is so low in calories that you could eat until you were full without doing your body much damage, just skip the butter and deep-frying.
This sautéed shrimp recipe is reminiscent of my beach trip but without some of the extra calories I consumed while I was there. I can enjoy this at home, guilt-free!
Yields about 3 ounces of shrimp per serving.
2 tsp olive oil
1 lb large shrimp, peeled and deveined
2 Tbs fresh lemon juice
1 tsp salt-free lemon and herb seasoning
1/2 tsp salt
1/4 tsp black pepper, freshly ground
2 Tbs fresh parsley, chopped
Heat oil in a large skillet over medium heat. Add shrimp and sauté 1 minute. Add lemon juice, lemon herb seasoning, salt and pepper; stir to coat shrimp. Sauté until shrimp are bright pink and cooked through, about 3 minutes more.
Remove from heat and stir in parsley.
Nutritional Information: Calories Per Serving: 103.1, Calories from Fat: 30, Fat: 3.4 g (0.4 g Saturated Fat), Cholesterol: 142.9 mg, Sodium: 933.7 mg, Carbohydrates: 1.8 g, Fiber: 0.1 g, Sugar: 0.2 g, Protein: 15.5 g
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