12 Shrimp Recipes for the Holidays

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A source of protein and essential nutrients, shrimp contain iron, zinc and B vitamins, which help maintain a healthy immune system. But this healthy food also lends itself easily to slightly sophisticated recipes. Therefore we leave them a place of choice on the festive tables.

Is it their unique and delicate taste or their tender and succulent texture that makes them so popular? Still, shrimp are often found on tables during the holidays. It is true that they are a source of high quality protein and are easy to prepare in many different ways.

Are you more like shrimp, prawns or scampi?

Before tasting them during the holidays, we learn to recognize the different ones varieties of shrimp :

Prawns are fished in the North Atlantic. Those from the coasts of Brittany and Normandy are called “bouquet”. Their body, translucent, can be slightly striped.

Gray shrimp they come from the French (and European) Atlantic coasts and measure up to 8 cm in length. Gray when raw, they turn pink when cooked.

shrimp they are large shrimps from tropical waters. They are often sold frozen.

The scampi : in Italian, this word means “langoustines”. By misuse of language, “scampi” sometimes refers to large shrimps.

What are the health benefits of shrimp?

  • protein : 100 g of shrimp contain 19 g of protein, satisfying and ideal for maintaining muscle mass.
  • fat burner : they are full of vitamin B3 (or PP), an ally against fat storage.
  • Antioxidants : with their high content of selenium – 100 g contain more than half of the RDA (recommended daily allowance) – they are radical shields against real free.
  • Against anemics : they have a good content of iron (2 mg/100 g), well assimilated by the body.
  • Mineralized : in good seafood, shrimps are also doped with iodine, phosphorus, magnesium, zinc and copper.
  • Rich in good fats : the lipids found in shrimp are mostly unsaturated, with a perfect omega-Z/omega-G balance.

>> The shrimp’s little flaw : they contain purines, precursors of uric acid, which can accentuate the pain associated with rheumatism in people prone to gout attacks.

On video- Chef Emmanuel Sibileau’s recipe for shrimp with gourmet peas

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