Born here in Louisiana shrimps are plentiful and has been the key staple of my diet. That's because it can be slapped on the grill and eaten as is or in a salad. It can be barbecued, simple sautéed and served with whole grain rice, or wedge in a tortilla to make shrimp quesadilla. Shrimps can be served in many nutrition dishes like ocean stew or one of my favorite classic bouillabaisse. Garlic, butter, lemon and white wine sautéed with shrimp another of my favorite is scampi. You can also go Asian with Kung pao which goes well with steamed wholegrain rice. Most of these dishes that call for shrimp you can substitute chicken. I prefer using shrimp over chicken because of shrimp's high nutritious content, a dozen medium shrimp contain less than 85 calories; they are low in fat, but high in omega-3 fats (the good fat)and is a good source of protein, vitamin B-12, iron, phosphorus, niacin, zinc and magnesium.Many of my recipes call for whole grain rice rather than white rice. Here's how I steam my whole grain rice.
Ingredients
2 cups whole grain rice
4 cups chicken broth
½ teaspoon kosher or sea salt (optional)
Instructions
Put rice and chicken broth, add salt if using into a small pot and bring to a boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. Set covered pot aside off of the heat for 10 minutes then uncover and fluff rice with a fork and serve.
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