I came across this on the Twitterverse today, and I thought it was neat. There is a website called SeafoodHealthFacts.org that provides the health benefits and risks of eating seafood. Since I currently live in New Orleans, the land of seafood, I thought it was pretty cool.
I never used to think much about the food I consumed and its affect on our health, until after I got sick. That’s when I became really interested in learning about how foods can help us heal. Lots of different seafood offer proteins, vitamins and minerals. The website includes credible and detailed information on:
- The nutritional benefits of various species of seafood
- Seafood safety, sustainability, regulations
- The risk vs. benefits of consuming seafood
I’m a New Orleans girl at heart, and I grew up cracking crawfish and crab legs. So, this is good news for me and my health. But how about a fried shrimp po’boy with all the trimmings? Mmmm! Does that count?
This past weekend, I visited my aunt and uncle in Washington DC and we cooked it up on Saturday night! We went to the Lotte Plaza Asian market and they had a beautiful assortment of fresh fish. We bought 2lbs of jumbo shrimp.
My aunt and I peeled the shrimp, and marinaded it with lots of yummy spices. We pan fried it with olive oil and a just a little bit of butter.
We seasoned the shrimp and marinated it in the refrigerator for an hour.
My uncle made watercress salad. It was my first time trying watercress. I’ve been reading about it recently, so I was excited to try it. It’s a superfood, and you know I looove superfoods! Watercress is rich with antioxidants and is known for its ability to help fight cancerous cells.
It was a fabulous meal and it didn’t take long to prepare. I’m adding watercress to my shopping list! Here are the ingredients we used for the meal below.
- oyster sauce
- lemon juice
- olive oil
- fish sauce
- citric acid
- garlic powder
- old bay seasoning
- salt & pepper
- teaspoon of ketchup (optional)
- butter (just a bit!)
- fresh watercress, finely chopped
- juice of 1 lemon
- halved cherry tomatoes
- olive oil