Though may not be good for all due to some possible allergic reactions, shrimp is one good food to enjoy. Shrimp are an unusually concentrated source of the antioxidant and anti-inflammatory nutrient called astaxanthin. Astaxanthin is a carotenoid that is receiving special attention in the latest health research, primarily for its anti-inflammatory and antioxidant properties. At 45 micrograms in every 4 ounces, shrimp is an excellent source of the antioxidant mineral selenium. Recent research studies show that the selenium contained in shrimp can be well-absorbed into the human body. Shrimp is often included on the “avoid” list for persons wanting to minimize their dietary intake of cholesterol. The 220 milligrams of cholesterol contained in a 4-ounce serving of shrimp makes this approach a legitimate concern. However, despite its high cholesterol content, several recent research studies have noted some desirable aspects of the fat profile in shrimp. One of these desirable aspects is shrimp’s omega-3 fat content. That is, the fatty acids that actually contains are actually good for the nervous system and the heart. If you wouldn’t suffer allergies, why not enjoy those yummy shrimps?
Here’s what you’ll need:
1 pound medium shrimp, peeled and deveined
1 teaspoon chopped peeled fresh ginger
1/2 teaspoon salt
Dash of white pepper
1/2 cup water
1 tablespoon mirin (sweet rice wine)
2 teaspoons low-sodium soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon dark sesame oil
1/2 teaspoon chile paste with garlic (such as sambal oelek)
1 tablespoon canola oil, divided
1 cup thinly vertically sliced onion
4 garlic cloves, minced
1 cup diagonally cut celery
How to prepare:
1. Place shrimp in a medium bowl. Sprinkle with ginger, salt, and pepper; toss well. Let stand 5 minutes.
2. Combine 1/2 cup water and next 6 ingredients (through chile paste) in a small bowl, stirring with a whisk.
3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; stir-fry 2 minutes. Remove shrimp mixture from pan; set aside. Wipe the pan dry with a paper towel. Heat the remaining 2 teaspoons canola oil in pan over medium-high heat. Add onion and garlic; stir-fry 1 minute. Add celery; stir-fry 1 minute. Return shrimp mixture to pan; stir-fry for 1 minute or until shrimp are done.
4. Add water mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Serve immediately.
This recipe is perfect as the peppery flavor of ginger in this shrimp stir-fry complements the spiciness of the chile paste and sweetness of the rice wine. Serve with jasmine rice and melon slices. This recipe is good for four servings. Per serving (around 1 cup) contains 192 calories, 6.7 fat, 23.8 grams protein, 7.2 grams carbohydrates, 0.8 grams fiber, 172 mg cholesterol, 3 mg iron, 594 mg sodium and 82 mg calcium. This is a perfect healthy meal for you and your family. It is also good to serve for some special occasions. Just make sure that people whom you are serving this recipe have no allergies to avoid unwanted allergic reactions. Still, just in case, sugar is good to fight allergic reactions. Or just make sure that a doctor is around to tend your needs or just avoid eating it.