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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Saturday 8 p.m. update: Stouts fire, weather pose firefighting challenge ... Southern Oregon gets double dose of smoke ... Medford police identify suspect in drive-by shooting ... Saturday 8 p.m. update: Stouts fire, weather pose firefighting challenge ... Southern Oregon gets double dose of smoke ... Medford police identify suspect in drive-by shooting ... Food for Thought: Spice up dinner with shrimp Comment MailTribune.com Writer Posted Mar. 10, 2015 at 2:00 AM Posted Mar. 10, 2015 at 2:00 AM » Social News TIP OF THE WEEK Preparing the same old meals week after week can make dinnertime dull. Add some spice to your menu with the fresh flavor of a new protein: nutrient-rich Gulf shrimp. Because of its firm texture and mild flavor, shrimp is the perfect substitute when you’re looking for an alternative protein. From grilling to serving on salads, incorporating shrimp into your diet is a great way to add some low-calorie nutrition. The nutrient-rich environment found in the Gulf of Mexico results in high-quality seafood with superior flavor and a variety of essential nutrients. Shrimp is low in saturated fat and is a good source of vitamins D, B-12, selenium, iron and zinc, which helps ward off diseases such as heart disease. Remember that seafood such as fish and shrimp are best grilled over a moderately hot fire and on a surface that has been well oiled or in a barbecue basket. Shrimp is done when the flesh becomes pink, firm and slightly opaque. — Family Features EASY RECIPE: Ceviche-Marinated Grilled Gulf Shrimp Tacos 1/4 cup lime juice 1/4 cup chopped cilantro 2 cups tomato juice 1 cup chopped red onion 1 tablespoon ancho chili powder 21-25 peeled and deveined jumbo Gulf shrimp 8 corn tortillas 1/2 pound shredded red cabbage 1/4 cup tomato salsa 1/4 cup low-fat sour cream Heat grill or grill pan to high heat. Mix lime juice, cilantro, tomato juice, onion and chili powder in bowl. When fully mixed, add peeled and deveined Gulf shrimp, cover and refrigerate for 20 minutes. Remove shrimp from marinade and place on hot grill. Cook until shrimp are done, 4-6 minutes. Remove shrimp from grill and place aside. Lay tortillas a few at a time over hot grill until warm, about 20-30 seconds. On each tortilla, place 3 shrimp, shredded cabbage, salsa and sour cream. Fold in half and serve. — Family Features NUMBER TO KNOW 83 percent: Shrimp is the most popular seafood in the United States. In fact, the average person consumes more than four pounds each year with 83 percent of U.S. shrimp coming from the Gulf Coast. — Family Features FOOD QUIZ What percentage of the world’s seafood supply comes from fish farms? A. 50 percent B. 25 percent C. 33 percent D. 75 percent Answer at bottom of rail. WORD TO THE WISE lardons: Lardons is the French term for small matchstick-cut pieces of bacon or larding fat cut from the belly of pork. They are used to add moisture to lean meats while roasting, or in stews, fricassees, fried dishes, and more. Lardons are often blanched before using to remove excess salt and fat. — Cookthink THE DISH ON… ‘Stack Happy’ by Karly Campbell If you think pancakes are only for breakfast, you’re in for a surprise! Popular blogger Karly Campbell shares her signature flapjack favorites, from cornmeal pancakes topped with guacamole to s’mores pancakes drizzled in chocolate sauce. With so many yummy choices, this cookbook is guaranteed to have you craving pancakes all the time! — Front Table Books FOOD QUIZ ANSWER A. Experts say 50 percent of the seafood eaten worldwide comes from fish farms. More Content Now MailTribune.com Writer Posted Mar. 10, 2015 at 2:00 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... 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