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.
