Healthful Cooking? Choose Ingredients Wisely

Discover the art of healthful cooking by making wise ingredient choices. Explore nutritious recipes and tips for a healthier lifestyle.

When preparing your next health-conscious menu, consider this fact: nutritionists say that knowing where your ingredients come from can be almost as important as knowing what ingredients to use.

When planning your next health-conscious meal, it’s essential to consider the origin of your ingredients, a point strongly emphasized by nutritionists. Understanding where your ingredients come from can be nearly as crucial as selecting the right components for your dishes.

One compelling example of this principle is the growing popularity of certified Wild American Shrimp. These shrimp are sourced fresh from their natural habitats in the South Atlantic and Gulf of Mexico, making them a top choice for health-conscious consumers. A standard 4-ounce serving, whether steamed, boiled, grilled, or baked, contains a mere 112 calories while delivering an impressive 23 grams of protein, constituting 47 percent of the daily recommended protein intake.

Monica Pope, the proprietor and chef of T’afia, a renowned restaurant in Houston, has crafted an entire menu around the concept of using fresh, locally-sourced ingredients. She strongly advises consumers to seek out certified Wild American Shrimp and to procure locally-sourced components from their preferred grocery stores, restaurants, or seafood vendors. It’s important to note that not all shrimp are created equal; wild-caught shrimp possess a unique and distinct flavor profile. A significant portion of the shrimp available in American stores is imported and pond-raised. Therefore, it’s essential to inquire about Wild American Shrimp, sourced directly from fishermen.

By opting for Wild American Shrimp, you’re not only selecting the most delectable seafood but also contributing to the support of an entire industry and way of life, as emphasized by Pope. Give these recipes a try:

Turmeric Shrimp With

  • Hip Hummous
  • Turmeric Shrimp
  • 1 lb Wild American Shrimp, cleaned
  • 21/2 cloves garlic
  • 2/3 teaspoon salt
  • 1 small bay leaf
  • 1/3 tablespoon fresh-squeezed lime juice
  • 21/2 cups water
  • 2/3 teaspoon turmeric
  • 3 tablespoons lime juice
  • pinch turmeric
  • 1/3 tablespoon red chili powder
  • 3 tablespoons cilantro, chopped

Put the peeled garlic cloves into a food processor along with the salt and finely chop them. Combine this mixture with the shrimp and let it sit for 15 minutes. In a saucepan, bring water to a boil along with a bay leaf, 1/3 tablespoon of lime juice, and 2/3 teaspoon of turmeric. Once the water reaches a boil, add the shrimp, stirring gently, and cook them until they turn opaque, which should take no more than 2-3 minutes. Be careful not to overcook them. Drain the shrimp.

Spread the cooked shrimp immediately onto a large baking sheet to allow them to cool, as they will continue to cook from their residual heat. In a separate bowl, blend the remaining lime juice, red chili powder, and additional turmeric, then pour this mixture over the warm shrimp. Toss everything together until well mixed. Finally, add the chopped cilantro leaves to the cooled shrimp.

  • Hip Hummous
  • 1/2 bag chickpeas
  • 11/2 bulbs roasted garlic
  • 1/8 cup fresh-squeezed lemon juice
  • cup tahini
  • 1 preserved lemon
  • 2 avocados, ripe, remove pits & scoop out flesh
  • 1 tablespoon curry powder
  • salt & pepper to taste

Boil chickpeas in salted water until they become tender, which should take about an hour. Once they’re ready, strain them in a colander and proceed to blend them in a food processor along with the other listed ingredients. Be sure to taste the mixture to check if it needs any additional seasoning.

NOTE: If you’d like to prepare your own preserved lemons quickly, follow these steps: Gently score the rinds of 4 lemons all the way around (making sure not to cut into the flesh). Then, simmer them in a mixture of 1 cup of water, 1 cup of freshly squeezed lemon juice, 2 bay leaves, 1/2 tablespoon of whole black peppercorns, and 1/4 cup of kosher salt until the lemons become soft, which should take approximately 30 minutes.

To assemble:

Mound the Hip Hummus in the middle of the plate and surround with the Turmeric Shrimp.






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