Shelly-Ann Thompson, Freelance Reporter
Tropical Shrimp Martini
- Photos courtesy of Rainforest Seafoods - distributor and retailer
of quality seafoods.
THERE is a wide range of seafood for everyone's taste. But for some, allergies and religious beliefs prevent them from partaking of the varieties that are covered with shells. The other deterrent is the price, as items such as lobster, shrimp or crab usually cost more than, say, a meal of chicken. This is not so bad if one considers the high calorie content of some shellfish.
SHELLFISH:
To reduce the high calorie and cholesterol content it is best to prepare shellfish by broiling, grilling or baking.
CLAMS:
Littlenecks are the most desirable clams; their flavour and versatility are superb. Enjoy them raw on the half shell, fried, or steamed. They can also be topped with a crab meat stuffing for baking or broiling. Littlenecks can be sautéed with sauces, and poached for stews.
SHRIMP:
Shrimp are extremely versatile. Whether you prefer baking, broiling, frying, grilling, sautéing, smoking, or steaming, shrimp are one of the easiest seafood products to prepare. They can be used alone as an entrée or a shrimp cocktail, combined in stir fry, salads, soups, casseroles, and pasta dishes. They cook very quickly, so for maximum tenderness, cooking time should not exceed two to three minutes.
Nutritional value: Low in fat, protein, some amount of Vitamin B-12, high in iron, niacin and rich in magnesium and Vitamin A. Cholesterol is very high so persons with high cholesterol should go easy with intake.
Shrimp spoils easily, so cook and freeze instantly or cook and save or buy and freeze.
CRAWFISH:
Pre-cooked crawfish can be reheated in a stockpot with lid for three to five minutes and seasoned with your favourite spices. Crawfish tail meat can be used in jambalaya, seafood bisques, casseroles, and toufees, or sautéed with a variety of complementary seafood items.
Nutritional value: Crawfish are under-utilised, a good portion of protein, Vitamin B-12, good amount of iron, niacin, thiamine (which helps to build red blood cells) and has some amount of omega three.
MUSSELS:
These are most flavourful when steamed or sautéed with white wine, garlic, herbs, and butter. Their natural moisture will blend with your seasonings to create a tasty broth. You can also smoke them, or stuff half shell mussels with your favourite topping and broil them for four to six minutes at 375ºF.
OYSTERS:
Take them right from your freezer, and pop them in the oven. There's no need to worry about shucking, waste, special skills, special equipment, or defrosting. They are ready to go when you receive them.
Nutritional value: A fair amount of omega three fatty acids, which is said to to lower triglycerides, a bad type of blood fat. They have a fair amount of calories. Like most shellfish oysters should be eaten with caution especially by persons with gout.
Caution: Oysters should not be eaten raw, though men love it like this as they say it helps their virility. A lot of water pass through oysters and if water is polluted, which is often the case, the oysters will suck up some of the harmful organisms.
Sea Scallops:
Sea scallops can be baked, broiled, or grilled with excellent results, and can be blackened or seasoned for use in sauces, toppings, and a variety of pasta dishes or casseroles.
Lobster:
Nutritional value: an excellent source of Vitamin B-12; good amount of zinc; high in sodium (which contributes to hypertension); so persons with gout should minimise intake.
Caution: Lobster should be bought when alive, as bacteria builds up quickly as soon as the shellfish dies. It should be cooked the same day when bought.
Crab:
There are various kinds of crabs, such as blue and the soft shell.
Nutritional value: Average in Vitamin B-12 also contains good amount of zinc; iron; calcium; niacin; and low fat protein.
Caution: Crab is high in sodium, and purines so people with high blood pressure and gout should should minimise intake. Can cause allergic reaction.
Squid:
Squid, which is also known by the more romantic name, calamari, has a very mild and sweet flavour with a medium to firm texture when cooked properly. A live squid has a translucent colour but when aroused turns rapidly to red, pink, brown, blue, or yellow and the colour change can continue for several hours after their capture. The edible parts of the squid that are the most popular are the tentacles, the body or mantle, and the wings. Squid is considered a gourmet treat.
The most popular method of cooking squid is frying, although cooking methods vary with personal taste. The cooked meat holds up well to a marinade for salads, and is also excellent in soup and pasta dishes. A favourite way to prepare squid is to sear calamari steaks on a flat top grill or in a cast iron skillet. This versatile delicacy can be cooked quickly for 60-90 seconds at high temperature, or braised for 30-45 minutes with excellent results.
Nutritional value: high in protein, phosphorous and a number of healthy minerals. The white meat is very lean, and turns opaque in colour when cooked.
Octopus:
The frozen meat can be bought at supermarkets. Only the tentacles and the body are edible so the claws, eyes and other parts are not.
Nutritional value: Octopus is rich in Vitamin B-12, Vitamin B-6 and iron. Vitamin B-12 for the nerves, and Vitamin B-6 boasts red blood cells which might be why people might say they like it as it boosts up the nerve.
- Additional information taken http://www.seafoods.com/
