I love seafood. But with nursing Ben (and being pregnant before that), I have been limiting my seafood intake to avoid consuming too much mercury (torture while visiting Vancouver - so many seafood dishes...).
Shrimp is lower in mercury. I'm not sure why it took me so long to start cooking with it. I made a Giada de Laurentiis recipe for Polenta-crusted Shrimp with a Honey Mustard Sauce.
The shrimp came out "fluffier" than I expected, but paired wonderfully with the sauce. I think next time we'll try it with panko or coconut instead for some variety. This will be a good recipe for when Ben starts eating normal food!
Posts
No comments:
Post a Comment