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    Two Light Seafood Dishes

    Trying to drop some weight after the holidays? Seafood should definitely be on your menu: It’s loaded with protein and minerals, and what fat it does have tends to be the healthy omega-3 kind.

    Here are two recipes featuring seafood items you may have not tried before—but really should!

    Prawns with Garlic, Tomatoes & Lemon

    Technically, prawns are different from shrimp: Their legs are longer in relation to their bodies, and they tend to come from freshwater sources. For the cook, however, they’re handled the same way and offer the same flavor profile. 

    2 tbsp extra-virgin olive oil

    1 lb (about 12) prawns, shelled & deveined

    salt & freshly ground white or black pepper

    1 tbsp chopped fresh garlic

    1 cup chopped fresh tomatoes, peeled & seeded

    1/2 lemon, juiced

    2 tbsp butter, room temperature

    1 tbsp snipped chives

    1 tbsp chopped flat-leaf parsley

    1. Heat oil in a large skillet over medium heat. Lightly sear prawns on both sides, 45–60 seconds. Season with salt and pepper; add garlic and cook 2–4 minutes, until garlic just begins to brown.
    2. Remove prawns from pan and set aside. Add tomatoes and simmer until they begin to break down (4–7 minutes, depending on ripeness). Add lemon juice and stir in butter, then stir in chives and parsley.
    3. Taste and adjust seasoning. Return prawns to pan and cook 1 minute more to reheat.

    Yields: 4 servings

    Source: Reprinted with permission fromTomato: A Fresh-from-the-Vine Cookbook by Lawrence Davis-Hollander (Storey Publishing); recipe bySarah Stegner

    Mussels with Lemongrass Broth

    When buying mussels, avoid any with cracked, discolored or wide-open shells. Here these bivalves are paired with lemongrass, an herb with sharp, grass-like blades; remove any upper sections that aren’t tightly rolled and then peel several outer layers before slicing.

    1 tbsp oil

    4 stalks lemongrass, very finely chopped

    1 tsp grated fresh ginger

    2 lbs mussels, scrubbed and beards (stringy material protruding from the shell)  removed

    1/4 cup dry white wine

    1/4 cup chicken stock

    1 green onion, finely sliced

    1. Place oil in a large stockpot over medium heat. Fry lemongrass and ginger for 3 minutes.
    2. Increase heat to high and add mussels, wine and stock. Cover tightly and cook for 5 minutes, giving the pot a good shake every 30 seconds to move mussels around from top to bottom. After 5 minutes all the mussels should be open (discard the ones that aren’t).
    3. Spoon mussels and broth into large bowls and sprinkle with green onion.

    Yields: 2 servings

    Source:The Spice and Herb Bible (2nd edition) by Ian Hemphill with recipes by Kate Hemphill (Robert Rose)

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    **These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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