Garlic Ginger Shrimp and Spicy Banana Catsup
Many people are told to avoid eating shrimp because it is high in cholesterol. That is true, pound for pound shrimp is one of the most cholesterol laden foods we can eat. However, the concern is based on the idea that the cholesterol in the food we eat affects our blood lipid profile with negative health impacts. That is false. Studies suggest folks who eat a diet rich in seafood like fresh shrimp (not Long Ding Dong’s Deep Fried Bits o’ Shrimp) have better than average lipid profiles and positive health outcomes. One study reported that those people who consumed 300 grams of shrimp daily increased their “good” HDL cholesterol levels by 12% and decreased their triglycerides (higher triglyceride levels are associated with increased cardiovascular risk) by 13%. Another study found that women who consumed shellfish, including shrimp, on a regular basis had significantly lower triglycerides and blood pressure levels compared to those who did not eat shellfish. This correlates with other studies that have shown people who regularly consume shrimp do not have a higher risk of heart disease.
Garlic Ginger Shrimp
¼ cup olive oil
Juice of 1 lemon and zest
1 Tbs fresh ginger, minced
2 cloves garlic, minced
Combine all ingredients and marinate shrimp 4 hours up to overnight. Grill the shrimp until bright pink, then turn once and finish. The exact time will depend on size.
For the Spicy Banana Catsup (see separate recipe)