Recipe With Shrimp

Tilapia is now one of the Top 10 fish consumed in America. In fact, four ounces of tilapia has just over 100 calories, 21 grams of protein, and no saturated fat or cholesterol. Chef Jason Hill of CookingSessions.com prepares a tilapia recipe that’s healthy and delicious. We recommend only US farmed tilapia, followed by those farmed from Central and South America. Monterey Bay Aquarium Seafood Watch warns that tilapia from China and Taiwan may be contaminated. Tilapia recipes can include baked tilapia, grilled tilapia or fried tilapia. The rising popularity of this fish has made recipes for tilapia easy to come by. I recently hosted a cooking show, and part of the class focused on healthy entrees. I chose a tilapia recipe served with sauteed bell peppers. Tilapia is a fresh water fish whose meat is firm, white and flaky. it has a pleasant mild and sweet flavor, and is reasonably priced in comparison to other seafood. Today, we are cooking tilapia in a crispy cornmeal coating. You’ll need about 6 tilapia filets for this preparation. To begin, toast about 1 cup of cornmeal in a large saute pan over medium heat. After about 2 minutes, set the cornmeal aside in a large 13×9 casserole dish. Next, we’re going to prepare the sauteed pepper topping. Today I’m only preparing two fillets, but this recipes make enough sauce for 6. Whatever sauce you don’t use, can easily be frozen. Place about 2 tablespoons olive oil in a skillet over medium high heat and add 1/4 of a thinly sliced …

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Recipe With Shrimp

Article by Copycats Recipes

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Today’s Recipe is “New England Fried Shrimp”

For your information, this “New England Fried Shrimp” takes virtually fat-free shrimp out of the deep fryer and pan-fries them in a little bit of oil instead. With 9 grams of total fat and 213 calories per serving, you can feel good about enjoying them.

To make this delicious “New England Fried Shrimp”, all we need are this ingredients:

1 cup pale ale or other light-colored beer

1 cup whole-wheat pastry flour (see Ingredient Note) or all-purpose flour

1 teaspoon Dijon mustard

1/2 teaspoon salt, divided

2 tablespoons canola oil, divided

1 pound raw shrimp (13-15 per pound; see Ingredient Note), peeled and deveined, tails left on

Freshly ground pepper to taste

After all those ingredients prepared, simply follow this instruction:

Whisk beer, flour, mustard and 1/4 teaspoon salt in a medium bowl until smooth. You’ll need to cook the shrimp in two batches. Wait to batter the second batch until the first is cooked. For the first batch, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Hold shrimp by the tail and dip in the batter one at a time. Let any excess batter drip off, then add the shrimp to the hot oil, making sure they aren’t touching. Cook, turning once and adjusting the heat as necessary to prevent burning, until golden brown on the outside and curled, 3 to 4 minutes total. Transfer to a platter. Wipe out the pan. Add the remaining 1 tablespoon oil to the pan and heat over medium-high. Batter and fry the remaining shrimp. Season all the shrimp with the remaining 1/4 teaspoon salt and pepper and serve immediately. Ingredient notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer. Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you’re getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America–it’s more likely to be sustainably caught.

Serves 4

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