By Janine Faber, MEd, RD, LD, Registered Dietitian and President of Janine Faber Nutrition, LLC The chill in the air reminds me that it’s the time of year for gathering friends and family to celebrate our favorite teams! Mix up the traditional game day fare with some fun and flavorful seafood options. With so many different seafood items to choose from, there are numerous creative ways to include them in your spread. When I host family and friends at our house, I look for foods that I can easily prepare in advance or ones that have short cooking times. I don’t want to spend the whole game in the kitchen or by the grill. Seafood is a great option! It really is a ‘fast food’ in that it cooks up quickly and is so versatile. And the quick cooking aspect is perfect for tailgating. Try some of these ways to include the lean protein of seafood in your game day foods:
Celebrate with us! Seafood Nutrition Partnership is partnering with House Party to host 250 seafood-themed events on September 30th and continue the celebration in to October. Follow #SeafoodParty to see all the fun festivities! For more seafood information and to take the Healthy Heart Pledge, visit seafoodnutrition.org/ind. As a Seafood Nutrition Partnership Indianapolis coalition member, I want to remind you to mark your calendar for the Healthy Heart Summit on Thursday, October 12th in Indianapolis. ![]() Jumbo Marinated Shrimp Makes 10 appetizer servings 1 cup dry white wine or low sodium broth 1 t. mustard seeds 2 bay leaves 1 lemon, halved 2 pounds shrimp, 12-16 count, shelled, deveined, tails left on 3 T. fresh basil, chopped 3 T. fresh dill, chopped 1 T. fresh rosemary, chopped 1 T. fresh tarragon, chopped 1 T. fresh thyme, chopped 3 garlic cloves, minced 1 T. Dijon mustard ¼ cup lemon juice, fresh squeezed 1 cup olive oil Salt and pepper Directions:
Tip: Can be refrigerated for 36 hours. Adapted from: Debbie Spangler, Certified Personal Chef of Yummy~issimo! www.yummyissimo.com Jumbo Marinated Shrimp – Quick Version Short on time? Try this expedited version that will take 10 minutes or less! Makes about 50 pieces 2 pounds jumbo shrimp, cooked, peeled, deveined 1 T. dried basil 1 T. dried dill 1 t. dried rosemary 1 t. dried tarragon 3 garlic cloves, finely minced 2 T. Dijon mustard 2 lemons, juiced 1 cup olive oil Directions:
Adapted from: Debbie Spangler, Certified Personal Chef of Yummy~issimo! www.yummyissimo.com Follow Janine on Instagram and Facebook for more nutrition information and tips.
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