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Shrimp are a very popular part of the seafood cuisine of many countries worldwide including North America, Europe and a number of Asian countries, as well as in Latin and Caribbean countries. Many of us know only a few very simple shrimp recipes such as “steamed tail-on shrimp” and “fried floured shrimp”. Also, we aware that, as compared to other seafood, shrimp are high in cholesterol (above 100 mg per 100g of shrimp), but are a good source of calcium and protein. However, shrimp-based food can be low in cholesterol, if you know how to prepare it right. There are a number of low-cholesterol shrimp recipes available online. Here we’ll briefly describe only one of them.
Ingredients: You’ll need ¾ lb of de-veined shrimp, juice from two lemons, crashed garlic (2 cloves), sliced white part of leeks (2), one medium zucchini (halved and sliced), a cup of peas and rosemary (two springs). Some people use a regular onion instead of a leek and squash instead of zucchini. This recipe is very easy to make and it is delicious. The preparation time is about 15 minutes. This recipe makes 4 servings.
Preparation: In a large plastic bag combine shrimp, garlic, rosemary and lemon juice. Mix them, then seal the bag and put it in refrigerator for 12 to 15 minutes to marinate. In a large skillet, coated with cooking spray, saute zucchini and leek at medium heat until you smell the fried leek’s fragrance(about 4 minutes), then ad peas and continue cooking for another 2-3 minutes. After this, add shrimp and marinade from the bag to the skillet and cook for approximately 3-4 minutes. Enjoy this light, delicious shrimp and vegetable dish with rice.
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