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
Yields: 4 servings
Source: Reprinted with permission from Tomato: A Fresh-from-the-Vine Cookbook by Lawrence Davis-Hollander (Storey Publishing); recipe by Sarah 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
Yields: 2 servings
Source: The Spice and Herb Bible (2nd edition) by Ian Hemphill with recipes by Kate Hemphill (Robert Rose)
