It's National Shrimp Day and We're Celebrating: Ten Reasons SHRIMP Is America's No. 1 Seafood

With National Shrimp Day coming up May 10, what better time is there to clap our tiny little forks together for the small fry who for the past decade has reigned large as America’s No. 1 seafood?

While there’s no denying how much consumers savor the inimitable taste of shrimp, the healthful benefits of this popular shellfish also can’t be understated.  So, for your audiences, The Shrimp Council gives us 10 big reasons shrimp continues to be America’s No. 1 seafood:

1.    Shrimp are a snap to prepare!  They can be boiled, sautéed or grilled in under five minutes.

2.    Shrimp is a simple and light protein.  A 3-ounce serving of shrimp, which contains less than 90 calories and 1 gram of fat, packs nearly 20 grams of protein.  That’s pretty BIG for a SHRIMP!

3.    Shrimp is just the answer for elevating dishes from ordinary to extraordinary.  You can take a simple salad to the next level by topping it with shrimp, or jazz up a breakfast omelet by substituting shrimp for the same old protein.

4.    Shrimp are versatile!  Their sweet, mild flavor is the perfect complement to dishes ranging from tantalizing Thai and mouthwatering Mexican to tried-and-true American recipes and authentic, Old-World Italian specialties.

5.    Shrimp’s price per pound is a value similar to other proteins.

6.    Shrimp can be part of an A+ balanced and delicious diet.  Four large shrimp have fewer than 100 calories and, for a 10-year-old child, they provide approximately two-thirds of the recommended daily intake of protein.

7.    Pop till you drop!  The easiest to eat of all crustaceans, shrimp are a pop-able, crave-able, delectable delight!

8.    High in calcium, iodine and dozens of other nutrients, shrimp can contribute to the health of the circulatory system.

9.    Shrimp helps the hostess shine, filling the bill for heavenly hors d’oeuvres, elegant entrees, scintillating sauces and flavorsome sides.

10.  Shrimp are perfection on a plate – they come in an ideal bite size and with a natural handle, making them everybody’s favorite nosh.

In recognition of National Shrimp Day, The Shrimp Council is encouraging Americans to enjoy additional servings of succulent and satisfying shrimp, to liven up dinner at home, a night on the town, or special occasions.

To get things going, I’ve included a tasty recipe below for Lemony Garlic Shrimp Cocktail, a simple starter that lends elegance to all kinds of get-togethers, from luncheons and bridal showers to picnics and other summertime soirées.

Number of servings:  4

Ingredients

2 tablespoons extra virgin olive oil

2 tablespoons minced elephant garlic

3 tablespoons fresh lemon juice

3 tablespoons minced fresh parsley

1 pound large cooked shrimp, fresh or frozen (thawed)

Freshly ground black pepper

Directions

Heat the oil in a nonstick skillet over medium-low heat.  Add the garlic and cook, stirring constantly, until barely golden, about 2 minutes.  Remove from heat and stir in the lemon juice, parsley and shrimp.  Season with pepper to taste.  Refrigerate until ready to serve, either plain (no cocktail sauce needed!) or on top of a salad.

Second Annual “Shrimp & Pasta Party!”

Second Annual “Shrimp & Pasta Party!” Launches Today on Facebook,

Hosted by The Shrimp Council and OLD BAY_® Seasoning

Online Promotion Features Interactive Recipe Contest

with “Party Season” Prize Packages

McLEAN, Va., Feb. 13, 2013 – Following its wildly popular debut last year, The Shrimp Council’s “Shrimp & Pasta Party!” Facebook promotion kicks off again today, giving fans of the Council’s Eat Shrimp page another opportunity to drum up some inventive shrimp-and-pasta cyber-recipes!

The Shrimp Council is hosting the 2013 edition of the six-week promotion in partnership with OLD BAY_® Seasoning.

Since launching the Eat Shrimp Facebook page in 2011, The Shrimp Council has amassed a fan base in excess of 40,000 – a flood of professed shrimp lovers who engage with the page and each other frequently.  The Shrimp Council connects with these fans in various ways, from sweepstakes such as the popular Shrimp & Pasta Party! to surveys about nutritious and delicious shrimp.

Additionally, by leveraging this group as a go-to resource for feedback about shrimp, The Shrimp Council is able to gather valuable data and insights into preferences for the shining star of the sea.

In a survey conducted in August 2012, fans of Eat Shrimp overwhelmingly chose shrimp and pasta as a favorite combination.  The delectable duo of shrimp and pasta is a natural fit and the distinctive taste of OLD BAY Seasoning takes this simple meal to the next level, delivering bold, zesty flavors.

America’s No. 1 seafood, shrimp is an ideal complement to pasta dishes ranging from tantalizing Thai to authentic Old-World Italian.  According to the Rome-based International Pasta Organization, Americans enjoyed an average of nearly 20 pounds of pasta per person in 2011.

Also in 2011, shrimp reigned supreme, with Americans consuming more shrimp than any other seafood, averaging just over 4 pounds per person.  The popularity of the two ingredients, combined with their affordability, ease of preparation and versatility, makes shrimp and pasta a perfect pair.

The second annual Shrimp & Pasta Party! on The Shrimp Council’s Eat Shrimp Facebook page begins Feb. 13, continues through Lent and culminates on Easter Sunday, March 31.

The promotion features an interactive recipe contest, a place for people to share their favorite things about shrimp, and more.  Fans are encouraged to come up with creative pasta-and-shrimp meal options for a chance to win one of five “Party Season” prize packages.  Each package includes a $100 gift card – redeemable at the winner’s grocery store of choice – and branded items from OLD BAY, including a T-shirt, a hat and the world-famous and deliciously unique blend of 18 herbs and spices known as OLD BAY_® Seasoning.

“The flavor pairing of OLD BAY and shrimp dates back more than 70 years.  Where there is shrimp, you’re going to find OLD BAY.  Whether it’s steamed shrimp, shrimp scampi, or even creamy shrimp and penne, OLD BAY is the flavor that makes the dish unforgettable,” said Ben Flood, Product Manager for OLD BAY.  “Shrimp is the perfect ingredient for making OLD BAY shine.”

Consumers are invited to join the party by “liking” Eat Shrimp on Facebook and checking out the Shrimp & Pasta Party! app.

The interactive recipe contest invites fans to create their own shrimp-and-pasta recipes using preselected ingredients from six categories:  pasta, protein, sauce, veggies, cheese, and, of course, herbs and seasonings.  Each selected ingredient will automatically populate on a plate, ultimately displaying a final “dish” that the contestant submits for judging.

The contest runs through March 31 and the five winners will be announced April 5, 2013.

“We have been exceptionally pleased by the interest our loyal fans have shown in the Eat Shrimp page on Facebook, and this latest social media extension should attract an even wider audience,” said Judy Dashiell, Senior Vice President at the National Fisheries Institute.  “We think OLD BAY is a great way to prepare shrimp and, by partnering with this iconic brand, we’re giving great value and exposure to our members.  The Shrimp Council welcomes every company that benefits from U.S. consumers eating more shrimp.  We have a great message and the greater our number, the larger the potential rewards we all share.”

For more information, visit www.facebook.com/EatShrimp.

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About The Shrimp Council

The Shrimp Council’s mission is to promote shrimp as a nutritious and delicious protein.  Council members source sustainable shrimp from around the globe for Americans to enjoy at home and in restaurants.

Shrimp Council Members

Tampa Maid Foods Inc., King & Prince® Seafood, Mazzetta Company LLC, CenSea Inc., Eastern Fish Co., Sea Port Products Corp., Harbor Seafood Products, Rich Products Corporation, H&N Foods International Inc., Morey's Seafood International LLC, High Liner Foods Inc., and Great American Seafood Import Co.

Associate Shrimp Council Members
A&B Chemical Company Inc., Joseph C. Murray, Los Angeles Cold Storage Co., Nekkanti Sea Foods Limited, Preferred Freezer Services, Pyramid Transport, SGS North America Inc., and Hub Folding Box Company Inc.

About OLD BAY

For more than 70 years, this distinctive blend of 18 herbs and spices has been a time-honored taste.  Just as the recipe hasn’t changed, neither has the iconic yellow and blue can.  Once only enjoyed by a lucky few along the Chesapeake Bay, OLD BAY_® Seasoning has gained fans all across the country.  Best known as THE seasoning for shrimp, salmon, crab and other seafood dishes, OLD BAY these days also is used to flavor hamburgers, chicken, pizza, pasta, vegetable dishes and more.  OLD BAY Seasoning is also available with 30-percent less sodium and has been the inspiration for 14 additional OLD BAY products.  For more information, recipes and the OLD BAY online store, visit www.oldbay.com and www.facebook.com/oldbay.

OLD BAY is one of McCormick & Company’s (NYSE: MKC) portfolio brands.  As the leading global supplier of innovative flavor solutions, McCormick has built a portfolio of leading flavor brands that enhance people’s enjoyment of food all around the world.  Every day, no matter where or what you eat, you can enjoy food flavored by McCormick.  McCormick Brings Passion to Flavor™.

Homemade Cat Treats

I have not had a chance to make this but I hear from a very good friend that this is awesome!


Tempting Tuna Tidbits

6 ounce can of tuna
1/4 cup water drained from tuna
3 T cooked egg white, chopped
1/4 cup cornmeal
1/2 cup whole wheat flour

Preheat oven to 350 degrees.  Combine tuna, egg white, and water.  Add cornmeal and flour and blend to form a dough.  Knead into a ball and roll to 1/4 inch think.  Cut into one-inch sized pieces.  Bake at 350 F for 20 minutes.  Makes 12 cookies.

I received this recipe from a friend and this was also posted on the Cat's Pride Newsletter.

Recipe Of The Week

Rosemary Chicken with Peach Salsa

Ingredients:

	12 chicken drumsticks, skinned
	2 teaspoons finely shredded orange peel
	1/2 cup orange juice
	2 tablespoons olive oil or cooking oil
	2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
	1 teaspoon dry mustard
	1/4 teaspoon salt
	2 medium peaches or nectarines or 1-1/3 cups loose-pack frozen unsweetened peach slices, thawed
	1/2 cup coarsely chopped red or yellow sweet pepper
	2 green onions, chopped
	1 fresh jalapeno chile pepper, seeded and chopped*
	2 tablespoons orange juice

1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine orange peel, the 1/2 cup orange juice, the oil, rosemary, dry mustard, and salt; pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.   2. Meanwhile, for salsa, pit fresh peaches or nectarines. Coarsely chop peaches or nectarines. In a medium bowl, combine peaches or nectarines, sweet pepper, green onions, jalapeno pepper, and the 2 tablespoons orange juice. Cover and chill until serving time.   3. Drain chicken, reserving marinade. Prepare grill for indirect grilling. Test for medium heat above drip pan. Place chicken, bone sides up, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until no longer pink (180 degree F), turning once and brushing with reserved marinade after 25 minutes of grilling. Discard any remaining marinade. Serve chicken with salsa. Makes 6 servings.   *Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Old Fashioned Potato Salad

Ingredients

• 6 pounds medium red potatoes
• Water
• DRESSING:
• 1 cup water
• 1/2 cup butter, cubed
• 1/4 cup white vinegar
• 2 eggs
• 1/2 cup sugar
• 4-1/2 teaspoons cornstarch
• 3/4 cup heavy whipping cream
• 3/4 cup Miracle Whip
• SALAD:
• 1 small onion, finely chopped
• 2 green onions, sliced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 hard-cooked eggs, sliced
• Paprika

Directions

• Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. When cool enough to handle, peel and slice potatoes; cool completely.
• For dressing, in the top of a double boiler or metal bowl over barely simmering water, heat water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir for 5-7 minutes or until thickened. Transfer to a large bowl; cool completely.
• In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled.
• To serve, top with hard-cooked eggs; sprinkle with paprika. Yield: 24 servings (3/4 cup each).

This is a recipe my mom used to make.  I found it on the internet but there are slight changes to it.

  1)  we used russet potatoes

  2) If i did not have the time or the ingredients to make the dressing, I just used Miracle Whip and believe it or not,   you will get rave reviews on it.  It adds that something that people will say...Hmm, what is that?

This is so versatile, you can mix it up any way you want to.

Cheese Potato Packet Recipe

Ingredients

• 2 medium potatoes, sliced
• 3 tablespoons water
• 2 bacon strips, diced
• 1 small onion, thinly sliced
• 4 ounces process cheese (Velveeta), cubed
• 3 tablespoons butter, cubed

Directions

• Place potatoes and water in a microwave-safe bowl. Cover and microwave on high for 2-3 minutes or until almost tender. Meanwhile, in a small skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
• Drain potatoes. On a double thickness of greased heavy-duty foil (about 18 in. square), layer half of the potatoes, bacon, onion, cheese and butter. Repeat layers.
• Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 12-14 minutes or until potatoes are tender and cheese is melted. Carefully remove foil to allow steam to escape. Yield: 2 servings.

Nutritional Facts1 serving (prepared with reduced-fat butter) equals 548 calories, 34 g fat (17 g saturated fat), 83 mg cholesterol, 1,063 mg sodium, 48 g carbohydrate, 4 g fiber, 18 g protein.

Potato & Red Onion Frittata Recipe

I have made this time and time again.  My family loves this one.  It is so versatile in that you can change the ingredients!

Ingredients
1 large red onion, chopped
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
4 tablespoons butter, divided
1 garlic clove, minced
1/2 pound red potatoes (about 5 small), thinly sliced
6 eggs, lightly beaten
1/3 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Gruyere or Swiss cheese
Directions
In a 10-in. ovenproof skillet, saute onion and rosemary in 1 tablespoon butter until tender. Add garlic; cook 1 minute longer. Remove from the pan and set aside. In the same skillet, cook potatoes in 2 tablespoons butter until tender and golden brown. Remove and keep warm.
In a large bowl, whisk the eggs, milk, salt and pepper. Stir in cheese and onion mixture. Melt remaining butter in the skillet; tilt pan to evenly coat. Add egg mixture. Bake at 350° for 8-10 minutes or until nearly set.
Top with potatoes; bake for 3-5 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges. Yield: 4 servings.
Nutritional Facts
1 wedge equals 326 calories, 23 g fat (12 g saturated fat), 361 mg cholesterol, 531 mg sodium, 15 g carbohydrate, 2 g fiber, 16 g protein.
Originally published as Potato & Red Onion Frittata in Taste of Home April/May 2010, p77

Chicken Tortilla Soup

Ingredients:   2 14-ounce cans chicken broth with roasted garlic   1 14-1/2-ounce can Mexican-style stewed tomatoes, undrained   2 cups shredded cooked chicken (about 10 ounces)   2 cups frozen (yellow, green, and red) peppers and onion stir-fry vegetables   1 cup tortilla chips     Sliced fresh jalapeno chile peppers* (optional)

1. In a 3-1/2- or 4-quart slow cooker, combine broth, undrained tomatoes, chicken, and frozen vegetables.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. To serve, ladle soup into warm soup bowls and top with tortilla chips. If desired, top with chile peppers. Makes 4 servings. I make this soup so very often , you can adjust and add/delete ingredients according to what you and your family likes.

Super Italian Chopped Salad Recipe

Photo by: Taste of HomeSuper Italian Chopped Salad Recipe

Read reviews (3)

Rate recipe

Antipasto ingredients are sliced and diced to make this substantial salad. I like to buy sliced meat from the deli and chop it all up so you can get a bit of everything in each bite. —Kim Molina, Duarte, California

This recipe is:

Quick

3

Super Italian Chopped Salad Recipe

• Prep/Total Time: 25 min.
• Yield: 10 Servings

2525

Ingredients

• 3 cups torn romaine
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
• 1 medium green pepper, chopped
• 2 medium tomatoes, chopped
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 5 slices deli ham, chopped
• 5 thin slices hard salami, chopped
• 5 slices pepperoni, chopped
• 3 slices provolone cheese, chopped
• 2 green onions, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons grated Parmesan cheese
• Pepperoncini, optional

Directions

• In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with if desired. Yield: 10 servings.

Editor's Note: Look for pepperoncinis (pickled peppers) in the pickle and olive section of your grocery store.

Nutritional Facts3/4 cup equals 185 calories, 13 g fat (3 g saturated fat), 12 mg cholesterol, 444 mg sodium, 11 g carbohydrate, 3 g fiber, 7 g protein.