Prawns are described as large shrimps. The prawn is a shellfish. Having the same taste and flavor as shrimp but meatier. Prawns low in saturated fats having high content of Omega-3 fatty acids. Omega-3 fatty acids aid in healthy hearts and circulatory systems. Prawns contain vitamin b12 and minerals: zinc, iodine, phosphorous, potassium, selenium and iron. Prawns are good sources of protein and low in calories. The Paleo Diet allows fish and this recipe is Paleo friendly. Sautéed prawns in tasty fresh tomato sauce. Bonus: Seafood Nutritional Values and How to Prepare Seafood.
Paleo Prawns Tomato Sauce Recipe
Clean and devein prawns do not remove shell. All vegetables clean. Drain vegetable and shrimp before cooking. Delicious Paleo Seafood Recipe Prawn, fresh vegetables, herbs and spices. Sautéed in olive oil. Enjoy!
- 2 pounds prawns deveined unpeeled
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 4 medium fresh tomatoes, stem removed and finely chopped
- 1/4 cup fresh parsley
- 1 teaspoon sea salt to taste
- 1 teaspoon black pepper to taste
- ½ teaspoon cayenne pepper to taste
- ½ cup white or red onion finely chopped
- 1 teaspoon oregano
- 2-3 stalks celery finely chopped
- 1-2 tablespoons capers
- In large skillet thinly coat with olive oil. At medium heat simmer garlic, onion, parley and celery until tender. Add in chopped tomatoes and seasoning to taste. Simmer for 15 to 20 minutes at low heat.
- - Add in shrimp into tomatoes cook 3 to 5 minute until prawns no longer pink. BE sure not to over cook shrimps.
Serve and garnish with capers
Seafood Nutritional Facts
- Seafood is low in sodium and cholesterol. Seafood is a high source of protein, vitamins and minerals
- Seafood is mostly poly-unsaturated fats. Fish that are high in saturated fats are salmon, mackerel and catfish. The fats are primarily unsaturated.
- Cholesterol: Fats contained in fish are poly-unsaturated. Fish diets are allowed for low-fat and cholesterol-restricted diets.
- Vitamins: Fish are a source of Vitamin A, Vitamin "B", Vitamin "B-6", Vitamin "B-12", biotin and niacin.
- Minerals: Source of iron, phosphorus and zinc. Canned salmon and sardines are rich in calcium.
- Seafood makes delicious varied meals and is a good source for vitamins and minerals. Additionally, seafood’s are a good source for poly-unsaturated fats.
Preparing and Cooking Seafood
1. Purchase seafood fresh or frozen. Clams and muscles should be alive in shell when purchased. With lobster and crab alive is best but frozen is a second option.
2. Cook fresh seafood within 24 hours of purchase if not sooner.
3. Frozen seafood thaw immediately before cooking. Thaw fish in refrigerator.
4. When boiling lobster no special preparation is needed. Put the lobster in boiling water head first.
5. When cooking steam crabs done when shells turn bright red.
6. Steam muscles should be cooked for only 2-3 minutes in covered pan.
7. After cooked lobster's and crab's shells should be cracked and dip flesh in melted butter. If desired add lemon juice separately.
8. Saute shrimp scallops and clams. Can be sautéed in wine sauce, garlic butter, butter, margarine or olive oil. Watch and remove when cooked to desired taste.
9. For mixed-seafood main dishes steamed shrimp, scallops and clams can be used.
10. Marinated seafood in refrigerator.
Baking fish 10 minutes per inch of thickness at 400-450 degrees F. Halfway through cooking time turn fish. When fish becomes opaque and thickest part of fish flakes.
Boiling: Shrimp broiled in 4 cups of water per pound of shrimp. Bring water to broil place shrimp and simmer for 3-5 minutes. Scallops broil for 3-5 minutes
Broiling: If fish one inch thick or less place 2 to 4 inches from heat. Pieces greater than one inch should be placed 5-6 inches from heat.
Frying/Sauté: Fish in approximately 1/8 inch of cooking oil or oil covers one side of fish. Cook for 3-6 minutes per side.
Deep Fry: Cooking oil should cover entire fish. Cooking time approximately 2-3 minutes or until fish golden brown.
Disclosure: There can be health risks when consuming raw seafood and shellfish. Consult with a doctor.
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