JANUARY 25, 2003     PAGE SIX

News & Product Of The Month  From Lora's Desk  Hints and Tips  Meet The Merchant  Questions & Answers  Recipes: Seafood  Just For Fun  SIGN UP TO SUBSCRIBE  ISSUE ARCHIVES

Seafood is low in calories, extremely low in carbs, and delicious as well. But it doesn't stop there. Fish is also an excellent source of protein and potassium. And studies indicate that the Omega-3 fats found in most seafoods, help to lower cholesterol, fight inflammation and clotting in the blood vessels, and even bolster the immune system. Ongoing medical studies continue to uncover new preventative and curative Omega 3 attributes. Naturally high in vitamins, seafood contains vitamins E, C, D, and A. (Some varieties are especially high in antioxidant E, another bonus!) Orlando's Original Seafood Saut 16 16-20 Mexican White Shrimp (peeled and devained) 16 20-30 East Coast Sea Scallops 12 Dungeness crab Legs (picked out of shell) oat flour (for dusting) 3 tablespoons peanut oil For the sauce: 2 tablespoons chopped fresh garlic 3 tablespoons chopped shallots 3/4 cup chicken broth 1/2 cup white wine 6 oz unsalted butter, diced into cubes juice of 1 lemon 1 tablespoon chopped fresh parsley Kosher salt, to taste White pepper, to taste Preheat large saut pan. Toss the shellfish in oat flour and shake off excess. Add peanut oil to the hot pan and add the shellfish. After 1 minute turn over the shellfish and cook on the other side for another minute. Add the garlic and shallots and saut for 30 seconds. Deglace the pan with the chicken broth and wine, and reduce the liquid to 1/4 cup. Remove from heat and add salt and pepper to taste. Stir in the cubes of butter, the juice of 1 lemon and the parsley. Makes 4 servings (as a main course) 4.3 effective grams of carbohydrate per serving. Sizzling Seafood Salad 1/4 pound small to medium cooked shrimp 1/4 pound canned or fresh crab meat 4 roughly chopped asparagus spears 1 tablespoon chopped fresh garlic 2 tablespoons unsalted butter In a skillet, melt butter, and add garlic. Stir to coat. Add seafood and asparagus and stir fry in butter until hot and sizzling. Remove from heat and serve on 2 beds of lettuce and watercress leaves. Makes 2 servings 2.2 effective grams of carbohydrate per serving. Southern Fried Crispy Catfish The secret to fried catfish is cooking it at just the right temperature to seal in the moisture and flavor. When you first drop it into hot oil you want to seal it and then cook it. You can use fresh catfish fillets, or you can use the farm raised variety available in the supermarket freezer section. 1 lb catfish fillets 4 tablespoons grated Parmesan cheese 1/4 cup almond or macadamia nut meal 1/4 Atkins or other low carb bake mix 2 teaspoons corn meal 1/2 teaspoon black pepper 1/4 teaspoon onion salt 1/2 teaspoon paprika Macadamia nut or peanut oil for frying Rinse the fillets thoroughly and then pat dry with a paper towel. If using fresh catfish, skin the catfish and then wash thoroughly. Pat dry with a paper towel. Roll the catfish fillets in a mixture of the next seven ingredients. A quick way to coat the fish is to place the mixture it in a plastic bag with the fish and just shake it. Drop into deep fryer at 325F. Fry until it turns golden brown; about 5 minutes. Remove onto paper towels and allow to drain. Serve with collard greens, and sugarless cole slaw for a real Southern feel. Makes 4 servings 5.9 effective grams of carbohydrate per serving. Patty's Lobster Quiche 1 1/2 lbs. Maine lobster meat 3 cups shredded Swiss cheese 1/3 cup minced scallions 6 eggs 2 1/2 cups cream 1/2 packet Splenda 1/2 teaspoon paprika Butter or oil two pie plates, one 9x13 square pan, or one family size quiche pan. Line pan bottom(s) with lobster meat, shredded cheese and scallions. Set aside. In a medium bowl, mix together and beat well the eggs, cream, Splenda and paprika. Pour the egg/cream mixture over the lobster/cheese/scallions. Place in pre-heated 350F oven. Bake approximately 45 minutes (longer for the larger pans) or until the quiche is set. (When a knife inserted in center comes out clean.) Cool for 5 minutes before serving. Serves 8 3.2 effective grams of carbohydrate per serving. Carb Blockers... Carb Blockers are not without controversy in the Low Carb World! "Should we, or shouldn't we use them, and how?", is a question that many low carb dieters ask. The truth is, there is only one clinically certified carbohydrate blocker available, and that is Phaseolamin 2250! Wouldn't it be great if that Carb Blocking compound was available in pure form, with no "fluff?" Well, now it is! Low Carb Nexus Phaseolamin - Phase2 is now available at the Low Carb Nexus. Click here to order. Please see our article on Phaseolamin called "What About Carb Blockers?". Stop by the Nexus and check out our new products and features!                                                        Low Carb Nexus:                                         "Where Low Carb and Low Prices Meet!"

Contents copyright © 2003 Low Carb Luxury.   All rights reserved.  Use of this site constitutes your acceptance of our Terms and Conditions.     Design and Development by  Accent Design Studios.