We now know that the amount of cholesterol in shrimp is approximately 130 mg per 3 oz of raw shrimp, or about 12 large shrimp, and with only 2 grams of fat. The amount of cholesterol in a comparable portion of regular ground beef is about 110 mg, with approximately 20 grams of fat. And shrimp have high levels of beneficial highly unsaturated fatty acids, which raise HDL cholesterol levels, so eating shrimp may actually lower blood cholesterol levels.
I recommend it! About 20 years ago, shrimp was really affordable at the local grocery chain (I was stationed in IL at the time). I would have it steamed and put it in the freezer in large serving size packages. I had steamed shrimp every Friday. My cholesterol was never better!
Ohhhh, tonight, shrimp served on a platter. First, marinated, coated in flour, pan fried in butter and served warm with avocado slices between two thick slices of warm, home made bread. (Tis good like this over noodles too, or with rice) Yum!
Srimp in Australian terminology are very small. We eat what we call prawns, and half a dozen of them is a fair sized meal. I love them heavily marinated in butter and garlic with olive oil done in a wok very quickly. Yum!
You would like the fresh large Gulf Shrimp here in the states we fix them that exact same way, butter, garlic and Olive Oil, and my home made dipping sauce!
Lana makes a Hot Russian bread (Her Grandmothers recipie) thats fantistic with it, especially with the Olive Oil. She makes it from wheat by hand. Add a little of the old Vino and...(hot hot hot!)...lol
Sorry! Two weeks to reply!!! That sounds absolutely delicious! I have had your Gulf Shrimp on an early visit to the states at a friends home. You are right, and with the bread, I'm halfway to the airport!
LOL..how about lagastenos ..I know it ain't spelled right..lol. I just know they are delicious o, dripping in butter and garlic sauce. I am making myself hungry. Me thinks I need to go buy some tomorrow shrimp that is.
I love shrimp and do a shrimp dip appetizer that is simply past delicious. The only trouble is you are right, it is high in cholesterol and for that reason I only make it once a year for Christmas Eve when nothing fishy is off limits. If someone else makes it, so be it--I'll eat it. YUM!!!
I live in an area where shrimp was the staple food for everyone - until of course the government and the environmental concerns jumped in. When I moved to this area, shrimp was cheaper than hamburger, better for you and simply delicious. You can't imagine the number of wonderful shrimp recipes I've collected and had the honor of learning to prepare. However about 10 years ago there was a major growth spurt in the area and suddenly no one was allowed to go shrimping and bring back more than 1 measley 5 gallon bucket except those licensed as actual shrimpers. This meant all these families who had lived on it as a staple item and had sold it to us non-shrimpers for $1.50lb (heads on) were having to buy more groceries and had lost their second income. But that's progress right?!?
My wife makes Blackened Shrimp that are awesome with blackened fish(Any kind) and Jambalaya rice! She also does a shrimp only night with boiled, blackened, scampi and fried! Run for cover otherwise you'll hurt yourself!
Hey the last thing I'd call you is ignorant. It's a moderately spicy cajun-style of cooking, you season to taste and cook in butter to give almost burnt appearance, it's a fast and works just as well on fish. I've had crab done that way and it's very nice and steaks as well. When it's done it has a black or slightly burnt appearance and it can be zippy! We like it spicy but not torturous. Try it, it's easy! If we can do it, it has to be easy! We are meat and potatoe midweaterners, we picked this up years ago when we moved to Houston.