Shrimp 101 and a Taste Test

Phil, of Stone Soup fame, has been looking for healthy and quick alternatives to chicken.  He asked me to show him how to cook with shrimp, so we did a quick lesson yesterday.  Here are the highlights:

Shrimp are Nutritious 

With the caveat that shrimp are relatively high in cholesterol, they are also:

• High in Omega-3 fatty acids (which have been found to have protective effects against heart disease, stroke and diabetes.)
• High in protein – 18 grams in only 3 ounces of shrimp.
• Low in fat and sodium with no carbohydrates (if cooked in water with no fat.)

How are shrimp sold?

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Stir-Fried Shrimp

If you dither or get distracted when you cook, stir-frying may not be the right fit for you.  I’m new to “real” stir-frying, a convert courtesy of Grace Young and her magnificent guide, Stir-Frying to the Sky’s Edge.   Although I’m still a novice, I already know that it takes preparation and quick, precise cooking.  There is no room for a leisurely look back at the recipe as you stir-fry or a mid-cooking hiatus to chop a vegetable or measure out a sauce ingredient. 

I can do the preparation, but have a horrible memory.  So I create a “cheat sheet" to keep by my wok instead of the book.  It's a great reminder of the steps and much easier to glance at quickly as I'm cooking. 

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