Surf and turf anyone? Yes, please.
Shrimp and scallops are a healthy way to obtain protein in the diet while keeping caloric intake low. Shrimp contain a high amount of tryptophan, selenium, vitamin-B12, choline, calcium and iodine. The heightened level of tryptophan in shrimp helps to regulate your appetite, improve sleep habits, and improve your mood! Other items high in tryptophan include salmon, tuna, and turkey! Shrimp is low in saturated fat thus helps to lower triglyceride levels!
Scallops are also high in protein along with selenium, phosphorus, and vitamin-B12 which is an essential nutrient for cardiovascular health. In overall, along with a high amount of vitamin-B12 ,scallops contain omega-3 fatty acids, potassium, and magnesium. All these nutrients found in both seafood items provide significant benefits to the cardiovascular system by helping to prevent blood clots, assisting with vessel relaxation, and stabilizing blood pressure levels!
- 1 pound large shrimp, peeled and deveined (cooked)
- ½ pound scallops, cooked (grilled prior to dish creation)
- 3 large garlic cloves, minced
- 3 tbsp lemon juice
- 1.5 tbsp red pepper flakes
- 3 tbsp parsley, chopped
- ½ c heirloom tomatoes, diced
- Olive oil spray (enough to coat the makeshift foil sauté pan and to cover dish prior to going into the oven)
1) Preheat the oven to 375 degrees Fahrenheit.
2) Create a makeshift sauté pan with foil then coat with olive oil spray.
3) In a medium mixing bowl combine all ingredients and mix well then transfer to the sauté pan. Cover the dish with more olive oil spray.
4) Bake for 10-15 minutes depending on how crispy and roasted you want the seafood/tomatoes.
xxx – Sarah