Search Site   
Current News Stories
UK poultry specialists urge growers to remain vigilant with avian flu

Atypical BSE found in cow with Tenn. ties
The time when the smell of hay fills the air and pollen fills the nose
Country Ham Project a big 4-H undertaking at Kentucky State Fair
Ohio State Fair isn’t moving, it’s just expanding, improving
Youth Poultry Events Returning To ISF
Youth Poultry Events Returning To ISF
Featured Farmers have been announced for Indiana State Fair
Farmer, business owner sings praises of the 4-H program
Native staple born of desperation
Fresh berry season means it’s time for great cake recipes 
News Articles
Search News  
Shrimp is a tasty way to get protein and fatty acids

Cook Simply


 A local grocery stores was running a nice special on shrimp, so I bought a couple of bags to stick in the freezer for future meals. Shrimp is one of my go-to foods when I want a special treat. Shrimp is low in calories but it is high in cholesterol. A 3-ounce serving contains about 161 mg of cholesterol with 84 calories.

Shrimp is a great source of protein and omega-3 fatty acids and packed with vitamins and minerals such as Iron, Phosphorus, Potassium, Zinc, Magnesium, Sodium and iodine. 

When it comes to choosing shrimp, select high quality, fresh shrimp that isn’t damaged, infected, or contaminated. When purchasing raw shrimp, make sure they’re firm. The shells should be translucent and grayish-green, pinkish tan, or light pink in color. Blackened edges or black spots on the shells may indicate quality loss. Raw and cooked shrimp should have a mild, “ocean-like” or salty smell. Shrimp with an overwhelming “fishy” or ammonia-like odor is likely spoiled and unsafe to consume. Purchase your shrimp from a knowledgeable and reputable supplier who can answer your questions about the shrimp’s country of origin and handling practices.

When you cook shrimp, make sure your cooked shrimp is firm in texture, and white with a slight red or pink tint. Shrimp is versatile; it can be prepared as an appetizer like shrimp cocktail or as a curry or stir fry. It can be dipped in batter and deep fried or cooked on kebab sticks. No matter how you cook it, shrimp is a tasty, healthy addition to your menu.. Enjoy and until next time, simply cook.


Cooked Shrimp on Linguini

1 tablespoon olive oil

2 teaspoons butter

1 minced clove garlic

1/3 medium onion, chopped

1/6 large green pepper chopped

14 ounce can diced tomatoes

1/4 teaspoon oregano, salt and pepper

1/3 cup dry white wine

1 bag (12 ounce) cooked tail on shrimp

6 ounce uncooked spaghetti or linguini


Heat oil and butter, add dried oregano. Add garlic, onion and green pepper. Cook until tender. Stir in tomatoes and salt and pepper. Cook and stir for 5 to 6 minutes. Add wine and simmer 5-6 more minutes. Add cleaned, cut up shrimp and allow to heat through in the sauce. Serve over cooked linguini and enjoy. Serves 3 generously.


Shrimp Scampi

2 tablespoons olive oil

1 pound peeled shrimp

1 onion chopped

4 cloves garlic minced

1 cup halved cherry tomatoes

1/2 cup chicken bouillon broth

1/2 cup lemon juice

1/4 cup fresh parsley or basil

2 tablespoons lemon juice

1 tablespoon butter


Heat oil on medium heat in a heavy skillet. Cook the shrimp until golden brown, for about three minutes then set aside. Cook onions, tomatoes and garlic. Add chicken broth and lemon juice and cook until the liquid is reduced. Return shrimp to the skillet and add basil or parsley, butter and lemon juice. Cook for about two minutes. Serve over rice.


Shrimp Creole 

1 12 ounce package cooked shrimp, thawed

1 small onion

1 green pepper

1 stalk celery

2 tablespoon butter

1/2 cup water

1 3 ounce can mushrooms

1 can tomato soup

2 tablespoons parsley

1/4 teaspoon salt


Chop onion, pepper, celery and cook in melted butter in a saucepan until vegetables are soft. Stir in water, mushrooms, soup, pimento, parsley and salt. Add shrimp and cook over low heat until the meat is heated through. Serve over hot rice. Serves 6.