Seafood is Where It's At

In keeping with the whole -Christine dropped her overall cholesterol level by 51 points!- theme...

I forgot to mention that I eat fish or seafood at least two days a week.  I'm not able to go completely vegetarian. Not yet.

On a low cholesterol diet, chicken and fish/seafood are the main meat ingredients.  Just like milk, I've never been a huge fan of chicken.  I've found salmon, tilapia, and tuna to be my new best friends.  I've also found a new liking for shrimp.  I think the problem I've always had with seafood is that I've tried it while eating in big chain restaurants and they were usually overcooked.  Leave it to my husband to cook some shrimp at home and convince me that I do actually like seafood.

This is a recipe that I adapted from one I found at Kraft  I love it because it can be made for the whole family or just for me.

Christine's Italian Shrimp Stir-Fry

  • 1/4 cup italian dressing

  • 1 pkg. (10 oz.) frozen broccoli florets or a couple of fresh bundles (chopped)

  • 1 pkg. of fresh mushrooms (cleaned and sliced)

  • 1/2 lbs. frozen, cooked, cleaned, medium shrimp

  • 2 cups of hot cooked brown rice

  1. Heat the dressing in a large skillet on medium-high heat.  Add broccoli and mushrooms; stir for 3 minutes or until tender.  Stir frequently.  Add more dressing if needed.  I usually end up adding a little more myself.

  2. While cooking veggies, prepare brown rice as directed.

  3. Add shrimp to veggie mixture in skillet.  Cook for 5 minutes or until the shrimp is heated through.  Do not overcook shrimp.

  4. Serve over rice.
This recipe creates about 4 servings and only takes about 30 minutes.

I prefer to use fresh broccoli instead of the frozen kind, but either can be used for the same result.  I also like to cut and prepare the broccoli and mushrooms in "me" size portions.  I use the snack size Ziploc bags.  I add just enough of the veggies with some of the still frozen shrimp, then seal tightly and place in the freezer until I'm ready for a little snack or lunch.  It's easy to make just enough rice for myself.  


1 comment

  1. Synchronicity!

    I made stir-fry and we ate it last night! I always cook up a big ole' batch so that there are leftovers to NOM-NOM for lunch the next day! Mmm...stir fry.

    I use brown rice, and usually just dump it in a little undercooked so it soaks up the liquidy veggie goodness.