Italian Seafood Platter With Stuffed Zucchini Blossoms for a Slow Carb Diet?
You could! There’s lots of yummy, lean protein rich seafood. The balsamic vinaigre is a bit high on the glycemic index though and the fried zucchini blossoms are filled with gooey cheese, and, well… deep fried, so this one may be better for your 4 Hour body cheat day. If you were to take it easy on those 2 elements and share those with whomever you are sharing this dish with and opt for a side salad with a nice vinaigrette, go for it! Sticking to food like this is one of the fastest ways to lose weight.
How To Select The Best Shrimp
1. Recognize what sort of shrimp you need like chilly water shrimp, tiger prawns, rock shrimp, white shrimp, chestnut shrimp and pink shrimp, freshwater shrimp.
2. Try not to get precooked shrimp. Unless you are picking one of the frosty water shrimp mixtures for a chilly shrimp dish.
3. Pick shrimp that still has the shell on. Take a gander at the shrimp and verify that the full shell is still on it and none has been uprooted or harmed.
4. Pick shrimp that isn’t in the freezer section of the supermarket.
5. Be that as it may, the shrimp ought to be on ice. It should be at a temperature around 34 degrees, to stay sufficiently new to hold its flavor.
6. Verify that the shrimp is the right shading. Your shrimp ought to be white. It can be grayish on the off chance that it is white shrimp and can be earthy in the event that it is cocoa shrimp. All in all, however, it ought to have white meat and a pink shell. It shouldn’t have any dark spots (unless it is an assortment of tiger shrimp that should have those; ask your food merchant). Furthermore, the meat itself shouldn’t be excessively pink. The shell ought not have any yellow spots; this demonstrates that the shrimp was faded which detracts from its flavor.
7. Search for a firm shell that isn’t foul. On the off chance that there is any indication of foulness, don’t purchase the shrimp.
8. How glossy is the shell? Pick shrimp that has a shiny shell over shrimp with a dull shell.
9. Get shrimp with the heads still on. You get the best flavor when you purchase the full shrimp and cut the heads off yourself as unpleasant as it may be.
10. Request to smell the shrimp. It ought to smell salty and help you to remember the sea. Make sure it’s not a fishy smell. In the event that it smells fishy (or like a grimy sea) don’t get it. Got it?! 
Shrimp are best barbecued quickly yet keep them over a medium heat. Not too high okay? This is particularly if they’re the littler shrimp. Pleeeeeeeaaaase do not overcook the shrimp. I did that once and it was so gross. Put the timer on if you have one. Keeping the temperature about medium for your flame broil should be perfect.
Shrimp are done when the whole outside surface has changed from a greying color to pink. There are a wide mixed bag of shrimp and they do come in marginally distinctive hues. You have to expel shrimp from the heat the second it is finished. Overcooked shrimp are rubbery and lose a their flavor. Booooo to overcooked shrimp.
I got the the recipe for the zucchini blossoms from Bon Appetit. You can find the link to that recipe in my
Italian Seafood Platter With Stuffed Zucchini Blossoms recipe below.
- 5 slices smoked salmon slices
- 1/2 pound blue-eye fillet
- 2 pounds medium green prawns, peeled, deveined, tails intact
- 4 cleaned squid
- 2 halibut fillets
- 2 vine ripened tomatoes
- 1/4 cup caper berries
- Balsamic vinagre
- Stuffed Zucchini Blossoms
- Combine the oil, garlic, basil, lemon juice and zest in a bowl, then season. Brush the marinade over the raw seafood
- Heat a barbecue to medium-high. Cook the shrimp, squid and fish for 3-5 minutes
- When the the prawns are opaque and the fish is flaky transfer all seafood to a platter. Serve with tomatoes, caper berries, stuffed Zucchini Blossoms
- Drizzle with Balsamic vinagre and season to taste with sea salt and freshly ground black pepper.
