WHY not celebrate this forthcoming Durga Puja with lots of seafood fare, namely prawn and shrimp? Bengalis are known for their special menus throughout the four days of this largest of Bengal’s festivities, and the suggested fare isn’t half as loaded with calories. And despite the cost, shrimp and prawn remain the most popular seafood that is consumed in restaurants and homes all around the country, if not the rest of the world.
This variety of seafood is used in a wide number of dishes ranging from curries to rice dishes to salads, and are just as delicious eaten plain. Popular varieties include giant tiger prawn, deepwater prawn or northern shrimp, spot, pink, white and brown shrimp, king and bay prawns. Whatever colour these might come in, prawn and shrimp are a terrific source of protein and yet remain so low in fat and calories – which makes for a very healthy choice of food. And for however much they stand as far as high cholesterol goes, they are low in saturated fat, which is what raises cholesterol levels.
For this reason, if any, there is no need to avoid eating shrimp or prawn. Meat and dairy products are also sources of protein but tend to be very high in calories and saturated fat. A 115-gm portion of shrimp contains almost half the recommended daily protein needed but just 112 calories and less than a gram of fat. Shrimp and prawn also contain a lot of omega-3 fatty acids that are good for you and help stave off heart disease, circulatory ailments and many other types of illnesses. These also contain high levels of vitamin B12, zinc, iodine, phosphorous, potassium, selenium and iron and smaller quantities of calcium, magnesium and sodium. Many of these vitamins are essential for a healthy skin, bones and teeth.
It is true that buying prawn and shrimp might shrink your budget these days, but with the right choice of recipes (given below), you could go a little overboard once in a while and enjoy. Here’s how. source: http://www.thestatesman.net
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