somewhere along the lines of having baby #4, I started streamlining our meals and cooking on repeat. This is sonot like me…I used to live for my weekly meal planning, browsing new recipes, making a huge mess in the kitchen even on a weeknight (well I still do that, but it’s more for blogging and less for an actually planned dinner). I rarely made the same thing twice in the same month! And now for convenience, I cook exactly what I think everyone will like. I guess something had to give.
However, I am making an effort to get back to trying new things. I realized I rarely cook with seafood at home anymore. We still eat fish, but it’s been far too long since I’ve bought scallops or shrimp.
Shrimp have been shunned before due to their high cholesterol content, however, many recent studies have pointed out that their desirable fat profile (high in Omega 3 fatty acids and an ideal ratio of Omega 3-fatty acids: Omega-6 fatty acids) outweighs the effect that the cholesterol content plays in the body. Shrimp are also very low-calorie protein and low in saturated fat.
We thoroughly enjoyed our shrimp with a salad but the pan sauce was begging for a hunk of bread to be dipped in there. Oh well, maybe next time.