Sensational seafood

Seafood is one of my all-time favorites, as anyone who reads my column should have ascertained by now. I have done two columns on shrimp, a column on crab and I have included many recipes in between for shrimp, tilapia and crab as well as a smattering of cod. Shrimp and fish, usually tilapia, are staples in my home and can always be found in the freezer. When I forget to set something out for dinner, seafood is where I go for a quick meal. Even frozen, seafood, regardless of what you are using, is fairly quick to thaw and quick to cook, with or without a recipe!

Seafood in general, is a great way to increase your Omega 3 intake, as most people know, but it’s also a great source of lean, high quality protein. Seafood is low in fat and sodium and, depending on what you are eating, they are a rich source of vitamins and minerals as well. All in all, it’s advised to eat at least 8oz of seafood a week. There is no way I would be able to stop at 8oz though, just saying. Give me a pound of shrimp (or two) any day!

3.5oz of scallops, for example, pack 24 grams of the recommended daily intake (RDI) of protein while only carrying 6.5 grams of carbs and not even 1 gram of fat. It also provides over 100% RDI of Vitamin B12 and 16% RDI of zinc. 3oz of shrimp has fewer calories even than scallops, but still pack heavy nutrients. They have 20 grams RDI of protein and is packed with iodine which is vital to our health. 4oz of crab meat pack the same 20 grams RDI of protein while having 0 carbs and just 1 gram of fat. Crab is also packed with zinc, folate and niacin which can help with anemia and other vitamin deficiencies.

This week, don’t worry if you forget to set out dinner to thaw. Pull some sea-