Seafood Recipes Can Be Fun, Easy And, Yes, Healthy
By Shannon Linnen
You are able to make creative seafood over and over again that are good for you with the facts this article mentions and the seafood that you like best, that is crab, scallops, mussels, or shrimp. They are easy to make, and healthy and enjoyable too.

Picking out a seafood recipe is an easy thing to do, with the help of the search engines you can find almost any kind of recipe that you like. Just using the phrase "Seafood Recipe" will return a mountain of sites that will take hours to browse through. Of course if your just looking for one really good recipe, you could easily find that in five minutes or less.

Traditional for clambakes are excellent, as are many lobster recipes. However, clambakes can take most of a day to set up, and lobster is extremely expensive for a family meal. I am a working mother who cannot afford to spend hours cooking a meal. I need to make sure my family has dinner at a reasonable time, but at the same time they expect the meal to be worth waiting for.

I personally have trouble eyeballing ingredients to see if I have added the right amount. I have a few ingredients that I use frequently in many dishes and have adapted them into my new healthier menu. Seafood is excellent for a tasty, low-calorie menu because it can be cooked in almost any fashion without losing its flavor.

Let's take shrimp for example... a pound of 26 - 35 count shrimp on sale should cost you about $8.00 and what a treat your whole family will love! Peel and de-vein your shrimp using a small paring knife fed through the back of the shrimp from the top to the tail (knife facing away from shrimp body and cutting through the shell) making it easy to open up the shell so your shrimp will pop right out! (Hey, save even more time, by purchasing the already frozen, peeled and de-veined version.)

Use about a teaspoon of butter and a teaspoon of extra-virgin olive oil in the bottom of a saut pan, add a clove or garlic (let's be honest - we are not peeling and mincing our own garlic here, we are using a teaspoon of already chopped garlic in the jar), a half of finely

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