Helpful Tip from the Maritimer for Cooking Seafood
By Nicole Basque, B.A., RMT
A common mistake many people make with scallops and shrimp is to over-cook them. For shrimp, the key is to cook them until they are pink on both sides, and no longer see-through, that’s it! If you cook them too long, they’ll feel and taste rubbery. 5-6 minutes is likely more than sufficient.
For scallops, be sure that they are opaque all the way through.
Combine these with garlic, onions, and your favourite herbs and spices, and you’ll have restaurant-calibre seafood!
Shrimp are low in saturated fats and high in lean protein. They are a good source of selenium, omega – 3 fatty acids, and vitamin D (http://hubpages.com/hub/Health-Benefits-of-Shrimp).
Scallops are a great source of omega – 3 fatty acids which are important for cardiovascular health. They are also rich in vitamin B-12, magnesium, selenium and potassium.
Nicole Basque, B.A., RMT, native to New Brunswick, studied Massage Therapy at the Canadian College of Massage and Hydrotherapy in Toronto. To arrange a therapeutic massage session with Joint Play and Muscle Energy Techniques with Nicole, call The Pacific Wellness Institute at 416-929-6958.
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