Yesterday for lunch I ate some curried salmon loaf from last week. I wasn't sure how well it would freeze, but it was officially just as good reheated as straight from the oven. While I was in the freezer, I noticed that I have somewhat of a stockpile of shrimp. Frozen shrimp lasts up to nine months, but it's probably time to get some of those little guys cooking. Lloyd is having dinner with me tonight, so I'm thinking of trying this linguine with shrimp and lemon oil. For more info about shrimp, the most popular seafood in the US, visit NFI's Shrimp Council website.
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 healthful food 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 Washington, DC and am surrounded by a cast a characters you will get to know as you read my blog, including my fiancé (Lloyd), my cat (Miles), and my three sisters.
Comments are welcome, but for answers to questions about seafood nutrition and preparation, please use the Ask a Dietitian feature.
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