Fast and Easy Wild American Shrimp Meal

The hottest diets, from Atkins to South Beach to Weight Watchers, sing the praises of shrimp. It's a excellent source of protein and is low in calories. Plus, premium-quality Wild American shrimp - harvested in their own natural environment from your South Atlantic and Gulf of Mexico - is ideal for health-conscious consumers who want to know exactly in which their foods comes from.

"Wild American shrimp is low in fat and a source of polyunsaturated fats and heart-healthy omega-3 fatty acids, which fight cholesterol and may reduce the risk of heart disease," said nutritionist Carol Guber, an expert on meals, nutrition and wholesome lifestyles. "If you're trying to lose weight by consuming a lot more healthful protein, Wild American shrimp is a tasty option."

Wild American shrimp has its very own certification mark, assuring that it has been caught inside wild and meets certain quality standards. Guber recommends that consumers ask for Wild American shrimp exactly where they shop and dine.

"Consumers have a choice, but many fail to realize that most shrimp sold inside U.S. is not caught within the Gulf of Mexico or South Atlantic, but instead imported from overseas and farm-raised," she said.

When buying shrimp, appear for shiny shells and meat that feels firm against the shell. It should have a fresh, salty scent and need to not smell of ammonia or have a fishy odor.

For healthful dishes, add small or no butter, oil or shortening. The following recipe is best for light meals.


WILD AMERICAN SHRIMP CEVICHE WITH WATERMELON AND SPICY PICO (Makes 4 to 6 servings)


2 cups fresh lime juice

one 1/2 cups (16-20 count) Wild American shrimp, cleaned

and deveined, sliced into 1/2-inch-thick pieces

1 cup Roma tomatoes, seeded and diced small

one serrano pepper, minced

1/4 cup red onion, diced small

1/4 cup cilantro, cleaned, stemmed and chopped

Kosher salt, freshly ground black pepper, to taste

1 1/2 cups watermelon, diced into 1/2-inch pieces

Baked tortilla chips

Lime wedges for garnish

Stir one 1/2 cups fresh lime juice into shrimp and area in refrigerator for 24 to 36 hours until shrimp is no longer opaque. Drain, rinse and arranged aside.

For your pico sauce, combine 2 tablespoons lime juice, Roma tomatoes, serrano pepper, red onion, cilantro, kosher salt and black pepper.

Combine shrimp, watermelon, pico sauce and 2 tablespoons lime juice. Garnish with lime wedges and serve with chips.

What are your culinary skills? For an idea of how good they are you are, visit cooking101.org. While you are on the site, also take a look at free buffalo shrimp recipes.