A sea of choices
Frozen seafood is sometimes the best option for dinners
Our bistro-style salmon dish is suitable for entertaining. Serve it as a main course with a green salad of arugula and endive. Have crusty bread on hand and offer a simple fruit tart or dark chocolate treat for dessert. (Bill Hogan/Chicago Tribune)
2 tablespoons butter or olive oil
2 large shallots, finely chopped
1 pound medium-size peeled, deveined raw shrimp, patted dry
2 cloves garlic, crushed
¼ cup each: softened light cream cheese, plain nonfat Greek yogurt
2 to 3 tablespoons chopped mixed fresh herbs, such as chives, dill, parsley, basil
1/2 teaspoon salt
Hot pepper sauce
Freshly ground pepper
Grilled toasts or small croissants
Herb sprigs for garnish
1. Heat butter or oil and shallots in large nonstick skillet over medium-high heat until hot. Cook, stirring, about 1 minute. Add shrimp and garlic. Cook, stirring, just until shrimp is pink and cooked through, 2-3 minutes. Remove from heat; cool in the pan.
2. Put cream cheese and yogurt into food processor; blend to mix. Add the cooled shrimp mixture. Pulse to coarsely chop shrimp. Transfer to a bowl; stir in herbs, salt, and hot sauce and pepper to taste.
3. Spoon into an attractive serving dish. Refrigerate, covered, up to 2 days. Serve mounded on grilled toasts or inside croissants. Garnish with herb sprig.
Per tablespoon: 17 calories, 1 g fat, 0.4 g saturated fat, 17 mg cholesterol, 1 g carbohydrates, 2 g protein, 97 mg sodium, 0 g fiber.
Salmon: One example
The Shedd Aquarium's website (sheddaquarium.org) tells us that most Atlantic salmon sold at retail stores and restaurants is probably farm-raised. And although the site reports that some farmed seafood is produced following eco-friendly practices, this is not the case with salmon.
According to the site: "Salmon are farmed in open-water netting systems in dense populations. All those fish create water pollution, eventually generating dead zones where other aquatic life cannot exist."
What producers feed farmed fish also has an impact on sustainability, according to the Shedd. "Farmers must feed (salmon) up to three pounds of wild fish to grow just one pound of farmed salmon. With more than 3 billion pounds of farmed salmon produced each year, that is a lot of weight taken from our oceans."