The United States Department of Agriculture says twice a week, make seafood the protein on your plate. Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.
I was so excited about what I had planned for dinner tonight - sesame-orange shrimp - that I made it for lunch. And I was right. It was heavenly, easily in the top 10 recipes of 2009. I used a trifle more oil than the recipe called for because I started to encounter sticky pan syndrome, but otherwise followed the effortless recipe exactly. The final product reminded me of the forbidden honey walnut shrimp from Little Village Noodle House, but it was less dessert-y. Which, for an everyday lunchtime meal, is a really good thing.
Here's my supper plan for Christmas week.
|
Monday |
Lunch - Sesame-orange shrimp
|
|
Tuesday |
Broccoli rabe and beef flat bread (January Real Simple)
|
|
Wednesday |
Out to eat
|
|
Thursday |
Turkey tenderloin with cranberry-shallot sauce
|
|
Friday |
|
I am a registered dietitian with the National Fisheries Institute, so fish is my nutrition forte. I earned my BA in Communication from Southwestern University, just outside of Austin, TX. During college, one of my very favorite evening outings was a leisurely trip to the grocery market. My passion for food was undeniable, so I combined both of my interests by earning my MS in Nutrition Communication from Tufts University in Boston, MA. As well as my Registered Dietitian (RD) credential through the University of Delaware.
Beyond reading scientific studies about docosahexaenoic acid and selenium, I love to entertain, travel, watch reality TV, grill outdoors, and go to spin class. I live in Kailua, HI on the island of Oahu where my husband serves as a US Marine Corps JAG.
People in Hawaii eat more fish and shellfish than average, but over 80 percent of typical Americans don't eat seafood at least twice per week. Doctors and dietitians like me say that's the goal, so BlogAboutSeafood is here to show you just what plenty of seafood looks like in an RD's real-life diet.
Photo by Marco Garcia
I finally got around to making this, Jen. It had a lovely flavor. I read the comments from people that had made it, and as you suggested, increased the oil a bit. I didn't have any problems with it sticking and liked the amount of coating the batter provided. Two of your sisters were here and got to partake, as well as your dad. Everyone had positive comments (somewhat of a rarity!)
Thanks and love you,
Mom