For years my daughter talked about lobster and how she liked it. My daughter and I are also obsessed with the garlic shrimp from our local Chinese buffet restaurant and so becoming curious about seafood and mostly lobster, my now six year old had begged and begged for lobster! We didn’t have to buy lobster online because one night I happened to have the money to buy a couple small lobsters at our local grocery store. My sons were super excited that Mama finally bought lobster.
Of course, I had no clue how to really cook the lobster but I had watched my Grampa cook it in the past and one time I got two lobsters from my Mama because she had cooked too many. I figured it out, and cooked them lobsters up great! The boys had more fun ripping the claws off the lobster and totally mangling them than they did dipping lobster meat in butter and munching on it. It seems like a lot of work for a smaller amount of food but honestly lobster is the best and I am so glad that my kids love it, well my older two – the younger boy is still super picky.
Many people love seafood and I bet some may even order seafood online if they are like me, not living anywhere near the seacoast where they can get it fresh off the boat. Can people really get seafood fresh off the boat? That would be grand! I wonder …..
what type of seafood is your favorite?
Girls Night wouldn’t be complete without some great tasting food, right?
Finger food may be the best and quickest choice to munch while visiting with the girls. Here is an excellent finger food recipe shared from Delish.com.
Image from: http://www.delish.com/entertaining-ideas/parties/cocktail-parties/party-finger-food-recipes
Coconut Shrimp with Mango-Mojo Dip
Makes 36-48 shrimp depending upon size
2 clove(s) garlic
3 very ripe mangoes, cut into chunks
1 tablespoon(s) grated lime zest
1/4 cup(s) fresh lime juice
1/4 cup(s) cider vinegar
1 tablespoon(s) Tabasco sauce
1 tablespoon(s) kosher salt
1/2 teaspoon(s) freshly ground white pepper
3/4 cup(s) coarsely chopped mint (about 1 bunch)
1 1/2 cup(s) white rice flour
1 1/2 cup(s) all-purpose flour
4 teaspoon(s) kosher salt
2 1/2 cup(s) club soda or seltzer water, plus more as necessary
2 pound(s) large shrimp, shelled and deveined
4 cup(s) shredded unsweetened coconut
3 quart(s) vegetable oil or canola oil
- To make dip: In a food processor with knife blade attached, mince garlic. Add mangoes, lime zest, lime juice, vinegar, Tabasco sauce, salt, and pepper. Process until very smooth. Add mint and pulse once or twice, just to combine. Pour into a bowl and cover; refrigerate until serving.
- To make shrimp: Line 2 cookie sheets with waxed paper or plastic wrap. In a large bowl, whisk rice flour, all-purpose flour, and salt to combine. Add club soda and whisk until smooth. Mixture should have consistency of pancake batter; add more club soda if necessary. Spread coconut on a plate. Pat shrimp dry with paper towels; add to batter and toss to coat. Remove shrimp from batter one at a time, letting excess drip off. Dredge in coconut. Place on prepared cookie sheets. Cover with plastic wrap and refrigerate while oil heats, or up to 4 hours.
- Pour oil into an 8-quart heavy-bottom pot. Heat over medium-low heat until temperature reaches 350 degrees on a deep-fat thermometer. Carefully drop shrimp into oil, about 8 at a time and fry until golden brown and just cooked through, 1 1/2 to 2 minutes. With a slotted spoon, remove to paper towels, skimming coconut from oil between batches. Serve hot with dip.
This is a Sponsored Post written by me on behalf of HealthyTuna.com. All opinions are 100% mine.
I asked my daughter today what her favorite dish that has healthy tuna in it was and she stated Macaroni salad, and I have to agree. I call my macaroni salad “brain food” because I seem to play better at chess while eating it. No joke! It’s our household joke and I still think it’s hilarious! I make my macaroni salad with cooked elbow macaroni, tuna, onions and mayonnaise. My daughter doesn’t eat the onions in it but my three year old eats it just the way Mama makes it!
I didn’t realize that tuna is actually really healthy for you. While pregnant with my children it seems the subject of not eating tuna came up with all three pregnancies and by the time I was pregnant with my third child they were finally telling me that it is okay to eat a certain amount of tuna each day. In fact my OBGYN recommended I eat certain levels of it, but what I didn’t realize is that there have actually been scientific studies that state seafood can actually boost babies brains.
This specific study stating that eating seafood daily can boost babies brains goes on to explain that researchers followed over 25,000 Danish mother/child pairs to assist in determining the overall effect of fish intake during pregnancy. Each mother was then later asked about their child’s developmental milestones such as crawling and talking. The woman who had at least 2 ounces per day (the highest level of fish intake) had children 25% more likely to have higher developmental scores at 6 months and that percent increased to 30% at 18 months. (source Healthy Tuna)
It is interesting to see studies showing that not only is it safe to eat Tuna while pregnant but that show an increase in brain development in babies who were born to mothers who had on average 2 ounces of seafood intake per day.
Did you eat Tuna during pregnancy or were you told it was not safe to eat?