Not many weight watchers would be
enticed to research low calorie recipes with very little taste
and complicated cooking instructions. Finding moderate caloric
meals with low carbohydrates is not an easy task. The challenges
include taste, inspiration and simplicity.
Now that the dust has settled, the truth on shrimp is making
its way into the public. Back in the 90’s, shrimp was snubbed
because it was associated with high cholesterol. Then in 1996,
a study was released by the American Journal of Clinical Nutrition
on high cholesterol in shrimp. It found that it did not negatively
affect the production of cholesterol in the body.
Although, the American Journal of Clinical Nutrition cleared
up the controversy, many physicians were not convinced, otherwise.
To demystify the cholesterol perplexity, grilled, steamed or
boiled shrimp has almost the same amount of cholesterol as the
white meat of chicken. Moreover, shrimp contains many nutritional
vitamins and minerals:
• Iron
• Niacin
• Copper
• Omega-3 fatty acids
• Vitamin B12
For a fast and easy way to prepare shrimp use the following
recipe:
Low-Fat Marinated Shrimp
Servings: 6 servings
Calories per serving:
Fat: 4 g
Cholesterol: 173 mg
Carbohydrates: 2 grams
Protein 23 g
Ingredients:
1/4 cup fresh basil leaves
1.5 tablespoons fresh oregano leaves
2 tablespoons of thyme
1/2 teaspoon lemon pepper
1/3 teaspoon of salt
2 garlic cloves
1 tablespoon olive oil or canola oil
1 ½ pounds large (21 to 30 count) uncooked shrimp, peeled
Cooking Directions:
In a food processor, coarsely mix the basil, oregano, garlic,
salt, lemon pepper and thyme. Add the oil.
Place the shrimp and marinating mixture into a re-sealable
plastic bag. Seal the bag without air. Shake the bag until the
shrimp is coated with the mixture. Allow the shrimp to marinade
in the refrigerator for an hour.
Turn on the grill at a medium – high heat. Poke skewers through
the shrimp and grill for three to four minutes, per side.
For a healthy meal, serve with grilled vegetables and rice
pilaf.
