Cóctel de Camarones Estilo Mexicano
El cóctel de camarón fue inventado en un bar en el puerto de Boston en 1941, aprovechando la abundancia de camarones, al barman se le ocurrió desafiar a los comensales preparar un brebaje solo para valientes, inspirado en bloody mary, mezclo jugo de tomates, salsa inglesa, limón, salsa rábano picante y vodka, y cubrió en el exterior con camarones cocidos, estéticamente bien innovador y para esa época un cóctel solo para valientes.
El resultado fue increíble, su aceptación fue inmediata, parecía agradable comer camarones mientas se bebía un rico cóctel. Su consumo se popularizo inmediatamente siendo Las Vegas, lugar de casinos y bares, donde tuvo su esplendor.
Fue en 1950 en el Hotel Golden Gate de Las Vegas donde el cóctel encontró su verdadero hogar, ahí lo sirvieron bien helado en copa de Martini con los camarones cocidos en el borde. Como dato freak, en 2007, el hotel celebró la venta de 25 millones de cócteles de camarones original.
De Las Vegas a México solo un paso, donde los Mexicano le dieron otro estilo, influenciados por sus gustos, aquí les dejo la versión sin alcohol mexicana.
- 700gr de Camarones sin cascara y sin intestino (la parte negra abdomen y estomago)
- 1 Taza Tomates de Estación (verano) o Latas cortados en cubos
- ¼ Taza de Jugo de Limón Sutil o Pica (2 Limones)
- 2 Cucharadas de Salsa de Ají Chipotle
- 1 Cucharadita de Salsa Inglesa (Worcestershire)
- 1 ½ Cucharada de miel de palma o miel de abeja
- 1 Palta a Punto cortada en cuadritos
- ½ Taza de Pepinos Árabes cortados en Cuadros
- 1 Cebolla Morada Mediana Cortada en Cuadritos muy Chicos
- 1 Ramita de Cilantro (Hojas y Tallo) Cortada muy fina
- 1 Ají Jalapeño o Ají Verde cortado en cuadritos o circular.
- ½ Taza de Jugo de Tomates (Puede hacerlo más jugoso duplicando la cantidad)
- 1 Ajo rallado
- COCINAR LOS CAMARONES: Poner los camarones en agua caliente por 3 minutos y luego parar la cocción con agua fría. O Cocine al vapor por 3 minutos.
- En un bowl, ponga los camarones y agregue primero: Salsa de Ají Chiplote, jugo Limón Sutil, salsa inglesa, miel, cilantro, jalapeño, ajo rallado, sal, pimienta y jugo tomates y revuelva bien. Y luego agregue tomate, pepino y palta revolviendo con más cuidado y listo un exquisito cóctel de camarones, que puede servir en copas de Martini, con un gajo de limón sutil de adorno.
Simple Crab Salad
The hardest part of this recipe is making the homemade mayonnaise. If you already have some on hand, you can have this dish on your table in 5 minutes.
Here’s what I assembled to serve 3-4 people:
Ingredients: (4 Servings)
- 1 pound can of lump crab meat (I get mine at Trader Joe’s or Costco)
- 2 scallions thinly sliced
- 2 tablespoons of chopped Italian parsley
- 1 tablespoon of lemon juice
- 1-2 tablespoons of Paleo mayonnaise
- Kosher salt
- Freshly ground black pepper
- I assembled my ingredients and chopped my herbs.
- Then, I cracked open the can ‘o crab and squeezed out the extra liquid.
- I dumped the crab in a medium sized bowl and mixed in the scallions, parsley, salt, and pepper.
- Next, I added the mayonnaise and the lemon juice.
- Taste it to see if you need more mayo, lemon juice, salt, or pepper.
- Serve it over greens and top with avocado or guacamole. Or, if you want to throw together a quick appetizer, mix the crab salad with some finely-diced red bell pepper and spoon it in some endive spears.
Traditional Spanish Octopus Salad
Octopus Salad, or ensalada de pulpo or in Málaga area pipirrana con pulpo, is a typical Spanish tapas. Actually pipirrana is the salad and you can find it in tapas bars combined with mussels, shrimps and, of course, octopus.
We had a half of whole octopus in our freezer from previous cooking. Fresh octopus actually gets more tender if it’s frozen first and then defrozen before cooking it. There are many ways to make octopus tender, but this is by far the easiest way to do it. Some people massage the tentacles with an empty wine bottle to make it tender. Another trick is to put some citrus fruits in the boiling water and the most important of all – a wine bottle cork! I’ve no idea what it does, but Spaniards always cook their octopus with a wine bottle cork. Go figure.
Ingredients: (4 Servings)
- 1/2 medium size octopus – medio de pulpo
- 1 lemon – limón
- a pinch of sea salt – sal marina
- a pinch of spicy Spanish smoked paprika – pimentón picante
- 1 red bell paprika – pimiento rojos
- 1 green paprika – pimiento italiano
- 1 onion – cebolla
- 3 tomatoes – tomates
- a punch of coriander – cilantro
- 2 cloves of garlic – dientes de ajo
- 1 lime – lima
- 1 dl (1/2 cup) of extra virgin olive oil – aceite olive virgen extra
- 1/3 dl (1/6 cup) of Jerez vinegar – vinagre de Jerez
First prepare the octopus. Tenderize it by freezing or massaging. Fill a large pot with water and bring to boil. Add the lemon cut in half. Dip the octopus first into the boiling water for 5 seconds and raise in the air. Repeat this 3-4 times until the tentacles are curvy and place it in the boiling water. Let the octopus cook for 35-45 minutes. If you have any citrus fruit leftovers, you can place them in the cooking water as well (we had some pineapple skins from the breakfast). And don’t forget the cork! Use a fork to test when the octopus is tender. When done, place it on a cutting board to cool while preparing the salad.
Chop the vegetables into 1 cm (1/2″) cubes. Finely chop garlic and coriander and combine all ingredients in a bowl. Squeeze the juice of the lime and combine with olive oil and vinegar. If you don’t have Jerez vinegar, you can replace it with red or white wine vinegar. Add the oil mixture into the salad and season with sea salt to taste.
Chop the octopus into 1/2 cm (1/4″) slices and season with salt and smoked paprika. Combine with the salad and enjoy with white wine or dry sherry, Manzanilla.
Ceviche De Sierra
El ceviche de sierra es un platillo fácil y rápido para prepararse y muy cómodo para llevar en cualquier recipiente, así que es por eso que lo recomiendo para un domingo en la playa con amigos o familia, aunque es delicioso para comer en casa también
- 1 kilo de pescado sierra molido, lo pueden vender así o pedirle que se lo muelan
- 1/4 de cucharadita de orégano molido
- 15 limones
- 2 chiles serranos picados finitos
- 1 cebolla morada mediana, picada finamente
- 1 pepino pelado y picado en cubitos chiquitos
- 1 jitomate picado finamente
- 15 ramas de cilantro lavadas y picadas finamente
- sal y pimienta al gusto
- 2 tablespoons white vinegar
En un recipiente de buen tamaño poner la sierra molida y sazonar con suficiente sal y pimienta. Agregar el jugo de los limones y el orégano y revolver muy bien.
Se deja marinar el pescado por 10 o 15 minutos para que esté bien curtido. Cuando el pescado ya esté bien curtido (se pone mas blanco) se puede, o bien colar para retirar el excedente de limón, o si ustedes gustan de un ceviche jugosito pueden dejar el jugo. El pescado ya tiene todo el sabor del limón, la sal y el orégano penetrado, así que es cuestión de gustos y preferencias si se deja con el limón o se cuela.
Se agrega el chile, la cebolla morada, el pepino, el jitomate y el cilantro y se mezcla todo muy bien.
Se puede acompañar con tostaditas untadas con mayonesa, con totopos o bien como lo mencionaba en la introducción con los "duros"de chicharrón de harina grandes que venden en las dulcerías. Delicioso acompañado con salsa de botella.
Shrimp and Fish Ceviche
This dish is a regular served on the beaches of Mexico. Serve it as a seafood appetizer or as a side salad dish. You can alter it to suit your own taste. Make it as spicy or as mild as you wish.If you are using frozen fish, choose a firm-fleshed fish and make sure it is fully thawed with as much moisture as possible removed.
- 1 lb halibut fillets (or use a mixture of fish and shrimp) or 1 lb sea bass fillets (or use a mixture of fish and shrimp) or 1 lb red snapper fillet (or use a mixture of fish and shrimp)
- 5-6 limes (Enough Juice to cover fish)
- 1 cup diced fresh tomato
- 1 green pepper, sweet, chopped
- 4 tablespoons chopped parsley or 4 tablespoons chopped cilantro
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon oregano
- 2 jalapeno peppers, chopped (or more to suit your taste)
- 2 tablespoons white vinegar
- 1 medium onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 dash Tabasco sauce
- lettuce leaf (to line serving bowls)
- avocado (optional)
- black olives, sliced (for garnish) (optional)
Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
Pour off most of the lime juice (just leave it moist). Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
Toss well and arrange in individual serving bowls that are lined with the lettuce leaves. If you wish garnish with sliced avocado and sliced black olives.
Traditional Mexican Shrimp Cocktail
Shrimp cocktails have all but disappeared from American restaurant menus, but they are as popular as ever in Mexico. If you've ever vacationed at a seaside resort in Cancún or Acapulco, you are probably already a fan of this famous appetizer. Known as coctel de camarones on the Pacific Coast and coctel de Campechana on the Gulf Coast, this is everybody's favorite Mexican seafood dish. When it's hot outside, you'll want to make it extra spicy. It is perfect on a hot day with margaritas or micheladas.
- 1 can V8 vegetable juice (spicy if desired)
- 2 avocados, chopped
- 2 cucumbers, seeded and chopped
- 1 medium red onion, chopped
- 1⁄2 bunch cilantro, chopped
- 1 lb large shrimp, peeled, de-veined and steamed
- 2 limes, quarteredBlack pepper
- 4 dashes Tabasco sauce
- Lime or lemon juice, fresh squeezed
Mix all ingredients in a large nonreactive container.
Chill and serve with limes and Tabasco sauce.
* Do not over-cook the shrimp, as they will become tough!
Be careful when steaming the shrimp; you do not want it tough.
Chile Ancho, Shrimp, and Pasta
You know one of the great things about being a home cook? You can basically do whatever you want in your kitchen. Mix up cuisines. Pair unlikely foods. As long as it tastes good and you like it, no great uber-chef in the sky is going to look aghast and tell you you can’t do what you’ve just done. Thank goodness! Case in point, this quick and easy pasta dish from my friend Peg Poswall. Ancho chiles (dried poblano chili peppers) are distinctively Mexican. Parmesan? That would be Italian. Tossed together with pasta and shrimp? Huh? Believe me, it’s awesome. We inhaled it. And the next day I made another batch just for me. It’s actually not that much of a stretch when you think about it. If you just replaced the ancho chiles with red chili pepper flakes you would have something that would at least appear to be more classically Italian, with the garlic, olive oil, and Parmesan. It’s the distinctive flavor of the ancho chile that provides the Wow factor here.
- 8 ounces long, thin pasta such as spaghetti or fettucini
- 1/2 cup vegetable oil (grapeseed or canola)
- 3 thinly sliced cloves garlic
- 1 ounce (about 2 medium to large) dried ancho chiles, rinsed, seeded and deveined
- 1/2 pound 21-25 count raw shrimp, peeled, deveined, and tails removed, the shrimp pieces cut into thirds
- Black pepper
- Freshly grated Parmesan
- Lime or lemon juice, fresh squeezed
- Put a large pot of salted water on to boil for the pasta when you start this recipe. Once the water is boiling, add the pasta and cook until al dente. While the water is coming to a boil and while the pasta is cooking, prepare the rest of the recipe as follows.
- Heat oil in a small skillet on medium heat. Once the oil is hot, add sliced garlic. Cook until lightly browned, then remove with a slotted spoon to a large bowl.
- Thinly slice the ancho chiles (can chiffonade as you would with basil, just roll up into a cigar shape and slice crosswise). Add the sliced chiles to the hot oil and cook ONLY for 20 to 30 seconds. Remove with a slotted spoon to the bowl with the garlic. Do not over-cook the chiles or they will get bitter.
- Add the raw shrimp to the pan with the now chile and garlic infused oil. Increase the heat to high, cook for a couple minutes, stirring frequently, until the shrimp is just turning pink. Remove from heat. Add the shrimp and oil to the bowl with the garlic and chiles.
- Add the drained, cooked pasta to the bowl with the shrimp, garlic, chiles, and oil. Sprinkle with salt and black pepper and toss to combine. To serve, portion out into bowls, sprinkle with freshly grated Parmesan and a little lemon or lime juice.
Cheese Shrimp Recipe
Cheese Shrimp Ingredients:
- 350 grams shrimp (without head but with shell)
- 50 grams sliced cheddar cheese
- 6 cloves garlic (chopped)
- 20 grams ginger (sliced in strips)
- 4 stems of green onion (sliced – separate the stem head and the leaves)
- 1 tablespoon cooking oil or butter
- 1/4 teaspoon salt and a pinch of ground pepper
Cheese Shrimp Cooking Procedures:
- Heat the cooking oil in a medium fire.
- Saute garlic, ginger and the head stem of the green onions for 30 seconds.
- Add the shrimp, cheese, salt and ground pepper. Stir until cheese melts and shrimp turns to orange. (Note: Other way of cooking is to melt first the cheese before adding the shrimp)
- Add the leaves of the green onion before serving.
For more information, please see the Cheese Shrimp Recipe video below:
How to Celebrate Independence Day
The United States Independence Day (also known as the Fourth of July because that's the day it is celebrated) is a holiday that celebrates the separation of the United States from Great Britain, and the United States' declaration of independence. Traditionally, many people celebrate this day with picnics, parades, and fireworks.
1. Hang a United States flag from your house roof, car, or your work building.
Look for other places to display the flag, such as on your bike or scooter, a string of flags (bunting) for a party in your yard or local park, or a large flag hanging from a window.
2. Get a copy of the Declaration of Independence and read it.
Read it to your kids. It's only about a page or two. It's one of the all time greatest documents and that makes great reading. Remember what we fought for and why it's still worth fighting for.
3. Dress up patriotically.
Some citizens choose to wear clothes that have the U.S. flag design on them, or choose to wear the red, white and blue. You can have a lot of fun trying to look as patriotic as possible using just these colors.
- Have someone to draw the flag on your cheek with washable finger paint.
- Wear a flag pin on your clothes.
- Paint the US flag on your nails.
4. Show your support by watching a local 4th of July parade in your community or city.
Be sure to wear a hat, apply sunscreen and bring your own water, so that you're comfortable all day.
- Get into the parade spirit by waving back at the participants or clapping as U.S. veterans pass by.
- It's a good idea to bring a folding chair or blanket if there is a seating area.
5. Enjoy a barbecue or picnic with family or friends.
Get together around at least 1 pm or so to spend the afternoon together. Traditionally, 4th of July food consists of:
- Hot dogs
- American flag cake
5 Reasons To Eat Fish
Remember the cod-liver oil of your grandparents’ day? It used to be fashionable to joke about this favourite all-purpose remedy. You don’t have to swallow cod-liver oil to get your omega-3. Find out why eating fish is your best option.
1. Fish, Not Defibrillators
Each year, thousands of people with no prior history of cardiovascular disease die of sudden cardiac death, which occurs when the heart starts beating erratically. To battle this problem, health officials are encouraging people to learn how to use defibrillators, which shock the heart back to a steady rhythm. But one study determined that even if every home and public place (such as airports and restaurants) in a community had defibrillators, only about 1 percent of sudden cardiac deaths would be prevented.
By contrast, raising blood levels of omega-3 fatty acids within a population would avert eight times as many deaths, according to an analysis in the American Journal of Preventive Medicine. To get the necessary level of protection, people would need to take fish-oil supplements, the authors of this study say. However, one study of 20,000 men found that simply eating fish once a week slashes the risk of sudden cardiac death in half. Another study found that dining on fish just once or twice per month provides similar protection against strokes.
2. Nature’s Advil
You can help control inflammation and the destruction it can cause by eating more fish and other foods rich in omega-3 fatty acids, nature’s own anti-inflammatories. Scientists first began to suspect there was something special about omega-3s when they noticed that heart disease is rare among people who eat a lot of seafood.
Researchers eventually showed that omega-3 fatty acids appear to stifle inflammation in several ways. For one, they prevent the body from using other fatty acids needed to create prostaglandins and other hormone-like compounds that cause inflammation. They also block and reduce the number of hostile white blood cells the immune system dispatches to inflamed regions of the body. Consuming more omega-3s may be the key to quelling these and other common conditions.
3. Do Away With Diabetes
Most people who develop Type 2 diabetes are overweight. Fat cells produce chemicals that contribute to insulin resistance, the hallmark of the disease. They also churn out proteins that cause inflammation. Several large studies, which included more than 50,000 subjects combined, found that women with the highest levels of chronic inflammation had a fourfold increase in their risk of Type 2 diabetes.
Scientists aren’t sure why, but inflammatory chemicals may interfere with the work of insulin, causing blood sugar to rise. Perhaps it’s no coincidence that population studies show that fish lovers have unusually low rates of Type 2 diabetes.
4. A Cure for Cancer?
Many oncologists now believe that excessive inflammation causes or speeds up the growth of many types of cancer. According to one theory, inflammation increases the rate at which cells “turn over,” which raises the odds that defective cells will emerge in their place, leading to the out-of-control cell growth that produces malignant tumours. In some cases, persistent inflammation from common infections may increase cancer risk. For example, it’s well known that some types of the human papillomavirus can cause cervical cancer, while stomach cancer primarily strikes people who have been infected with Helicobacter pylori, the bacteria that cause ulcers. Other sources of chronic inflammation have been linked to malignancies, too. People plagued by inflammatory bowel diseases, for example, have an unusually high risk of colon cancer.
Scientists are still studying whether dampening inflammation by consuming more omega-3 fatty acids prevents cancer, but some tantalizing clues have emerged. For instance, high doses of fish oil block colon tumours from forming in lab animals, apparently by cooling inflammation. What’s more, eating fish three times a week halved the risk of prostate cancer in one study of nearly 48,000 males, while a Swedish study found that men who never ate seafood had double or triple the risk for the disease.
5. Breathe Easier
Since omega-3 fatty acids reduce inflammation, consuming more fish may help prevent asthma attacks, at least in theory. Some evidence supports this idea. For example, an Australian study found that children who ate fish regularly cut their asthma risk by 75 percent. A study by Dutch researchers found a 50 percent reduction in asthma rates among children who had the highest intake of fish and whole grains.
What Are Shellfish Allergies?
Although most major food allergies begin in childhood, one allergy in particular stands apart: shellfish. An allergy to shellfish may develop any time during a person's life, but tends to present in adulthood. It can be caused by foods that you’ve eaten before with no issues.
There are two kinds of shellfish, crustaceans and mollusks. Here are a few examples of crustaceans to watch out for if you’re allergic:
Most people who are allergic to one type of shellfish are also allergic to the other type. There’s a chance you may be able to eat some varieties. However, doctors usually recommend that people with shellfish allergies avoid all varieties to be safe.
What Are the Symptoms of Shellfish Allergies?
Shellfish allergies are most often the immune system’s response to a protein found in shellfish muscles called tropomyosin. Antibodies trigger the release of chemicals such as histamines to attack the tropomyosin. The histamine release leads to a number of symptoms that can range from mild to life-threatening. Symptoms of shellfish allergies tend to lean toward the severe.
It can take some time for symptoms to present after eating shellfish, but most develop within minutes. Symptoms of a shellfish allergy may include:
- Tingling in the mouth
- Abdominal pain, nausea, diarrhea, or vomiting
- Congestion, trouble breathing, or wheezing
- Skin reactions including itching, hives, or eczema
- Swelling of the face, lips, tongue, throat, ears, fingers, or hands
- Lightheadedness, dizziness, or fainting
A severe, life-threatening allergic reaction known as anaphylaxis may occur in the most serious cases. An anaphylactic reaction requires immediate medical attention. Symptoms of anaphylaxis include:
- A swollen throat (or lump in the throat) that makes breathing difficult
- Rapid pulse
- Extreme dizziness or loss of consciousness
- A severe drop in blood pressure (shock)
Seafood: Your Diet & Health
In the modern world, we are over-reliant on cereals, processed foods and vegetable oils and spreads. As a result, the typical Western diet has become deficient in nutrients that are essential to optimum health in mind and body.
Types of Fat in Seafood
Not all dietary fats are “bad” fats and the only real difference between fats and oils is that fats are solid at room temperature. That is why scientists term them both “lipids” to avoid confusion. The different types of dietary fat fall into three main groups:
- Saturated fatty acids – animal-derived “hard” fats such as butter, lard and meat fat.
- Mono-saturated fatty acids (MUFAs) – such as olive oil.
- Polyunsaturated fatty acids (PUFAs) – found primarily in vegetable oils such as sunflower and in seafood.
Polyunsaturated fatty acids are further divided into two sub-groups called Omega-6 and Omega-3. Both groups are essential for good health and normal growth but they are not interchangeable and they cannot be manufactured by the human body. They must be supplied by diet – hence they are referred to as “essential fatty acids” (EFAs). Essential fatty acids are crucial components in the manufacturing and structure of all cell membranes, which regulate the workings of the cells themselves, and are therefore tied into the physiological functioning of all the bodies systems in particular the brain and nervous systems which are rich in “lipid” membranes.
Omega 3 and Omega 6 Facts
The primary sources of Omega-6s are corn, soy, canola, safflower and sunflower oil and all these are overabundant in the typical modern diet. (ARA arachidonic acid) is the principal Omega-6 in the brain although it is also plentiful in other cells throughout the body. ARA is as important as Omega-3s for proper brain development, and are obtained by eating foods such as meat, eggs and milk. Omega-3 fatty acids are made up of ALA (alph-linolenic acid) and its most common derivatives EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). The best dietary sources of these acids are as follows:
- ALA – flaxseed oil, rapeseed oil, chia seeds, walnuts and walnut oil, purslane, grass-reared meat and dark green leafy vegetables.
- EPA and DHA – are found almost exclusively in aquatic plants and animals. Seafood is the only major source of important long chain PUFAs and only seafood supplies the preferred Omega-3s EPA and DHA acids in their readily usable states. These Omega-3 PUFAs begin by being synthesized by phytoplankton which are in turn consumed by fish, molluscs and crustaceans and thereby concentrated in the aquatic food chain.
Seafood grown only in colder waters, such as those around Scotland, provides a plentiful source of long chain Omega-3s and everyone should be able to meet their dietary needs by eating seafood at least twice a week. It is also important for pregnant and nursing mothers to eat plenty of seafood. During the last third of pregnancy the developing child’s body begins accumulating DHA which is a critical component for building brain tissue, nerve growth and for the retina in the eye. After birth they obtain it from breast milk. For vegetarians the Omega-3s must come from ALAs (alpha-linolenic acid) – such as those found in flaxseed oil, rapeseed oil, chia seeds, walnuts and walnut oil, and dark green leafy vegetables. For whatever your dietary preference, it is essential to maintain the balance between the Omega-6s and the Omega-3s in their diet.
Health Benefits of Eating Shrimp
While shrimp may be small in size, they are huge in terms of nutritional value and the health benefits they offer. Read on to learn how shrimp can help you lose weight, provide you with important beauty nutrients — such as the antioxidant astaxanthin — and add cancer-fighting minerals to your diet.
Weight loss benefits of eating shrimp
Loaded with protein, vitamin D, vitamin B3, and zinc, shrimp are an excellent, carbohydrate-free food for anyone determined to shed off pounds. Zinc supplementation of zinc deficient subjects has been shown to increase the levels of circulating leptin. Leptin is a hormone that plays a key role in regulating the body's energy expenditure, fat storage, and appetite. Insufficient leptin levels are believed to be the primary cause of food cravings, overeating, and obsession with food. The iodine in shrimp is good for the proper functioning of the thyroid gland which controls the basal metabolic rate, or the rate at which the body consumes energy at rest. Iodine deficiency can result in sluggish thyroid activity which in turn can lead to weight gain or hinder weight loss.
A true beauty food
Shrimp contain astaxanthin, a carotenoid that gives them their pink color and that can act as a potent antioxidant and protect the skin from premature aging. Also the omega-3 fatty acids in shrimp provide antioxidant protection. The zinc shrimp boast plays an important role in the production of new cells (including hair cells and skin cells). It also helps maintain the oil-secreting glands on the scalp that keep hair shiny. In addition, shrimp are a good source of copper which can help prevent hair loss, contribute to hair thickness, and intensify hair color.
Selenium punch for extra protection against cancer
Shrimp are loaded with selenium. Several population studies suggest that the risk of death from cancer, including lung, colorectal, and prostate cancers, is lower among people with a higher intake of the trace mineral selenium. Death rates from cancer are significantly lower in areas of the world where selenium is abundant in the soil than in areas where selenium levels are low. Selenium is believed to reduce cancer risk in two ways: First, selenium is an important constituent of glutathione peroxidase, an enzyme with anti-oxidant properties which can help protect the body from damaging effects of free radicals. Second, selenium is believed to prevent tumor growth by boosting the immune system and inhibiting the development of blood vessels to the tumor.
What about the cholesterol?
Shrimp are often given a bad rap for their high cholesterol content. Although it is true that shrimp are relatively high in cholesterol (about 200 milligrams in 3.5 ounces, or 12 large boiled shrimp), the Rockefeller study on shrimp and cholesterol suggests that shrimp cholesterol may not be that bad for you
Is Lobster Healthy Food?
Whether you seek alternate sources of protein to avoid the pitfalls of red meat or you just want more variety in your meal plan, lobster makes a welcome addition to your health-conscious diet. Its mild, sweet flavor works in a variety of dishes, and it also contributes toward your daily nutrient intake.
But watch out for some traditional lobster dishes, such as lobster rolls, because they come loaded with fat, which reduces the nutritional value of your meal. Lobster also has a few nutritional drawbacks of its own, so you should consume it in moderation.
High in Protein, Low in Fat
Lobster serves as an excellent source of lean protein. Each 6-ounce portion provides you with 28 grams of protein but only 1.2 grams of fat. This protein provides amino acids -- small compounds your cells can assemble into new proteins needed to maintain healthy tissue. Protein nourishes your bones and cartilage to keep your skeleton strong and also supports the health of your blood. A 6-ounce serving of lobster contains just 0.3 grams of saturated fat -- approximately 1 percent of your daily recommended allowance.
Minerals for Healthy Bones
While not typically thought of as a bone-building food, lobster provides minerals you need for skeletal health. Each 6-ounce serving of lobster boasts 274 milligrams of phosphorus and 140 milligrams of calcium. This provides 39 percent of your daily phosphorus requirement as well as 14 percent of your recommended daily calcium intake. Both minerals form components of hydroxyapatite -- the dense, strong mineral abundant in your bones. Calcium also supports nerve health, while phosphorus nourishes your cell membranes.
B-12 and Choline for Brain Function
Lobster also nourishes your brain by boosting your intake of choline and vitamin B-12, two essential nutrients. Choline supports the production of neurotransmitters -- small compounds involved in brain communication -- while vitamin B-12 helps maintain myelin, a substance that coats your nerves and supports nerve transmission. Choline also maintains the health of your cell membranes, while B-12 promotes red blood cell function. A serving of lobster provides you with 120 milligrams of choline -- 22 percent of the recommended daily intake for men and 28 percent for women -- as well as 2.1 micrograms of vitamin B-12, or 88 percent of your daily B-12 intake recommendation.
Sodium and Cholesterol Concerns
While lobster offers several nutritional advantages, it's also high in sodium and cholesterol. Each 6-ounce serving of lobster contains 719 milligrams of sodium and 216 milligrams of cholesterol. This contributes a significant amount toward the suggested daily limit of these nutrients -- 2,300 milligrams for sodium and 300 milligrams for cholesterol. Both nutrients have the potential to harm your cardiovascular system. Sodium contributes to high blood pressure and cholesterol can contribute to high blood cholesterol levels -- two risk factors for heart disease. If you already suffer from high cholesterol or heart disease, you should limit your cholesterol intake to 200 milligrams daily, and a single serving of lobster exceeds your daily limit.
Serving Tips and Considerations
Forgot the drawn butter when consuming your lobster -- not only does it pack on the calories, but it increases your intake of harmful saturated fat. Similarly, avoid lobster rolls made using white bread and fatty mayo. Instead, serve your lobster steamed and seasoned with cracked black pepper or grilled and topped fresh salsa -- a mix of mango, pineapple and cilantro really brings out its sweet flavor. Use leftovers in sandwiches made with whole-grain bread, or use lobster meat to add protein to your favorite salads. Make sure to watch your portion size to avoid consuming too much sodium and cholesterol, and make lobster an occasional treat rather than a regular part of your diet.
TOP 5 REASONS WHY EATING CRAB IS GOOD FOR YOU
We’ve all heard the Food Standards Agency recommendation to eat 2 portions of fish per week, but have you ever thought about nutritious shellfish, namely crab meat, which may actually be more beneficial to human health than finfish?
The British shoreline is host to the pie-crust edged brown crab (cancer pagurus) which is caught and mostly shipped across the Channel to France and Spain. There it is consumed with gusto, mainly by us Brits abroad. So why not enjoy crab when you are in the UK? Eating a portion of this delicious crustacean has incredible health benefits when eaten regularly.
1. CRAB IS A GREAT SOURCE OF PROTEIN
Crab is one of the best possible dietary sources of protein available. It contains almost as much protein per 100 grams as meats without anywhere near the same levels of saturated fat, which is linked to an increased risk of heart disease.
The protein in crab is of high quality and, because of a lack of connective tissue, very digestible for people of all ages.
2. CRAB CONTAINS LONG-CHAIN OMEGA-3 FATTY ACIDS
Rich in vitamins and minerals, crab meat is also low in fat and contains Omega-3 polyunsaturated acids. These help provide protection from heart disease and aid brain development. Some research suggests that Omega-3 also inhibits aggressive behaviour. And it’s not just any old Omega-3 – it’s the long chain variety. These are more beneficial to our health because they can be used immediately, unlike short-chain Omega-3 found in vegetables and oils; they need to be converted to the long chain form first which our bodies aren’t very good at.
100g of crab provides a third of the UK recommended weekly intake of Omega-3.
3. CRAB CONTAINS SELENIUM
All shellfish are a good source of Selenium but crab meat is particularly rich in it.
Selenium plays a key role in the human’s antioxidant defence system, preventing damage to cells and tissues.
Selenium also plays an important role in the function of the immune system, in thyroid hormone metabolism and synthesis in reproduction.
100g of crab meat provides 112% of the daily recommend value for men and 140% daily recommend value for women. Crab meat contains 3 times the amount of Selenium than cod and 12 times that of beef!
4. CRAB CONTAINS RIBOFLAVIN (VITAMIN B2)
As vitamins are water soluble, and therefore not stored in the body, they have to be obtained through our diet, such as through crab meat. Riboflavin (Vitamin B2) is important in the production of steroids and red blood cells, the promotion of normal growth, and the maintenance of the skin, eyes and the nervous system. Riboflavin also plays a role in iron absorption in the digestive tract and supports the activity of antioxidants. And take note all you athletes and body builders: turnover of Riboflavin in the human body is thought to be related to energy expenditure, and therefore physically active peoples may have an increased requirement of Riboflavin in their diet.
5. CRAB CONTAINS COPPER AND PHOSPHORUS
Crab meat contains nearly 30 times the copper found in cod and 56 times that found in salmon, chicken and beef. Even though iron usually gets the spotlight, copper is involved in the absorption, storage and metabolism of iron. It is important in the formation of red blood cells and keeps bones, blood vessels, nerves and the immune system healthy. Phosphorus is after calcium the second most abundant mineral in the body. It is a principal mineral of bones and teeth and is therefore important in skeletal health and development. Phosphorus is involved in most metabolic actions in the body, including kidney functioning, cell growth and the contraction of the heart muscle. It is also involved in converting food to energy.
100g of crab provides 62% of daily recommended value for adult men and women.
Some good reasons octopus may be the next super food
Generally speaking, seafood is high on the list of healthy foods to include in your diet, but when most people think of seafood, they don’t usually think of octopus. That may all change in the near future, however, as the health and practical benefit of eating octopus become better known.
What are the health benefits of eating octopus?
First and foremost, it’s important to learn how to cook octopus properly if you intend to eat it regularly. Improper cooking can turn away even the most enthusiastic seafood eater, and at the moment octopus isn’t inexpensive enough to be able to throw it away if you don’t like it.
Do yourself a favor and try octopus out at a restaurant first before you bring some home. Like other seafood, it can be baked, fried, dehydrated, grilled, or served raw; it all depends on how you like it. Once you’ve found a cooking method that works for you, rest assured you can enjoy the following benefits of including octopus in your diet regularly:
- Low calorie per portion according to Fit Day (140 calories per 3 ounces).
- An excellent source of iron.
- High in calcium, potassium, phosphorus and selenium
- Provides vitamin C, vitamin A and several B vitamins
- High in omega-3 fatty acids.
- Contains the antioxidant taurine
HOT CRAB DIP
Combine fresh crabmeat with cream cheese, sour cream, and Cheddar cheese for a rich and creamy seafood dip.For a lighter version, use reduced-fat cream cheese and light sour cream.
- 2 (8-ounce) packages cream cheese, softened
- 1 (8-ounce) container sour cream
- 1/4 cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon dry mustard
- 1/4 teaspoon garlic salt
- 1 pound fresh crabmeat, drained and picked
- 1 cup (4 ounces) shredded Cheddar cheese
- Garnish: chopped fresh parsley
- Crackers or toasted French bread rounds
Combine first 7 ingredients, stirring until blended. Fold in crabmeat.
Spoon mixture into an 11- x 7-inch baking dish; sprinkle evenly with Cheddar cheese.
Bake at 350° for 35 minutes or until bubbly. Garnish, if desired. Serve immediately with crackers or toasted French bread rounds.
Benefits of Eating Oysters
We love oysters..
Whether you like them raw, baked, boiled, grilled or fried, oysters are a nutritional powerhouse! I posted my recipe for oyster stew last week which will definitely become part of my menu planning. But, as I thought about the expense of oysters, I decided to do some research and find out exactly how good oysters are for you..
Here are some benefits of eating oysters:
1.- Contain more zinc than any other food. Zinc is necessary for proper growth and development, strengthens the immune system and promotes healing.
2.- Are heart-healthy. They are high in omega – 3 fatty acids, potassium and magnesium which can help reduce your risk of heart attack, stroke and lower blood pressure.
3.- Can help you lose weight!They are low in calories, low in fat and a good source of protein which makes you feel fuller after eating.
4.- Are a good source of other essential nutrients.These include vitamins A, E, and C, zinc, iron, calcium, selenium, and vitamin B12.
5.- Can help improve your energy.They are a good source of iron which helps the body transport oxygen to individual cells giving you more energy.
6.- Can help lower your cholesterol.A study done by the University of Washington found that eating oysters can help raise the HDLs (good cholesterol levels) and lower the LDL’s (bad cholesterol levels).
10 Maneras de Preparar Camarones
Deliciosos y versátiles, puedes hacer casi todo tipo de platillos con los camarones (sopas, ceviches, pastas y más). Las posibilidades son ilimitadas. ¿Necesitas ideas de cómo prepararlos? Aquí te doy algunas recetas de camarones.
1. Brochetas de camarón sazonados. Pequeños y flexibles, su forma los hace perfectos para asar. Solamente introduce el pincho por el camarón, las calabacitas, los pimientos, el tomate, la cebolla y cualquier otro ingrediente que quieras usar.Tu brocheta será una sabrosa mezcla de proteínas y vegetales asados.
2. Ceviche de camarón. Frío y refrescante, el ceviche es el almuerzo o la comida ideal para el verano. Puedes hacer ceviche con diferentes productos del mar, pero el camarón le dará un sabor especial. Es más, el camarón vamuy bien con ceviches picantes.
3. Pasta con camarones.¡Cuando se trata de maneras de prepararlos, los camarones sontan versátiles como la pasta! Ésta puede ser una de las razones por la que combinan de maravilla. Ambos son deliciosos con salsas cremosas, frescas o picantes.
4. Ensaladas frescas.Olvídate de las simples ensaladas de lechuga y tomate, las ensaladas con camarón son una riquísima alternativa. Camarones a la pimienta con ensalada de mango es un ejemplo perfecto. Los camarones son deliciosos con hojas verdes mixtas y rodajas de mango fresco. Si prefieres algo diferente, prueba añadir frutas cítricas y nueces a tu ensalada.
5. Cóctel de camarones. Sabroso y fresco, el cóctel de camarones es una mezcla perfecta de jugo de tomate, tomate, cilantro, cebolla morada, aguacate, limones y chiles, si te gusta picante. La receta es rápida, sencilla, e incorpora muchos ingredientes frescos que están disponibles todo el año.
6. Sopas. Los camarones son una buena alternativa de proteína para las sopas claras y picantes, así como para las cremas espesas. Su tamaño los hace fáciles de cocinar y también los puedes partir en piezas pequeñas, perfectas para una cuchara sopera.
7. En Bruschetta. Los camarones asados o hervidos, picados con tomate fresco, aceite de oliva, pimientos rojos y amarillos salteados; servidos sobre un pan tostado son un delicioso aperitivo o una comida completa. Como es un platillo que mezcla pan crujiente con ingredientes frescos, es mejor servirlo y disfrutarlo de inmediato.
8. Camarones empanizados. Con coco o pan rallado, mantequilla de especies o curry; hay muchas maneras de empanizar los camarones. El marisco absorbe muy bien la mantequilla o agarra el empanizado, que al freírse queda crujiente y dorado. Si prefieres no freírlo, también lo puedes hornear. Cuando están listos, puedes añadirlos a muchos otros platillos o simplemente comerlos solos.
9. Paella. Esta clásica receta española de mariscos y arroz, puede que tome tiempo y paciencia prepararla, pero ¡el resultado es delicioso!
10. Tacos de camarón. Camarones asados o empanizados, envueltos en una tortilla caliente con un poco de aguacate y salsa. ¿Qué puede ser más delicioso? Rociados con un poquito de jugo de limón, tacos de camarón son una sabrosa alternativa para que hagas una típica noche de tacos.
Beneficios de los mariscos
Casi podríamos decir que, el marisco, contiene absolutamente los mismos beneficios que el pescado blanco, especialmente porque contiene prácticamente los mismos nutrientes y las mismas proteínas.
El marisco es rico en vitamina A y ácidos grasos omega-3, además de zinc, selenio y hierro, entre otros.
Por ello, se convierte en uno de los mejores alimentos para prevenir la aparición de las enfermedades cardiovasculares, además que se convierte en un buen protector contra el cáncer de próstata y de esófago.
Propiedades más importantes del marisco
En resumidas cuentas, las propiedades del marisco son las siguientes:
1.- Alto contenido en proteínas.
2.- Contiene vitamina A y minerales tales como el zinc, selenio y hierro.
3.- Rico en ácidos grasos omega-3.
4.- Útil para prevenir las enfermedades cardiovasculares.
5.- Protector en varios tipos de cáncer.