Shrimp bowl and a word of caution about frozen shellfish. 10/10/22

Shrimp over riced cauliflower with edamame, cabbage, cucumber, avocado, cilantro, scallions, jalapeño and dusted with ebi furikake

This is our typical Monday dinner, some kind of protein with accompaniments over either rice or riced cauliflower with a sprinkling of jalapeños, scallions, cilantro, and furikake. The standard accompaniments are cucumbers, avocado, edamame and cabbage.

Our daughter has been wanting our shrimp bowl to have more pieces of shrimp so tonight we used the medium-sized, tailless, raw frozen shrimp from the Great Value brand at Walmart. After dinner she remarked that the shrimp had kind of a weird flavor and I agreed. Upon checking the package ingredients we found that the shrimp had been processed with sodium tripolyphosphate, a preservative often used with scallops and shrimp which effects their texture and flavor. We always check frozen scallops for this additive but did not realize they put it in shrimp too. Always make sure that there is only one ingredient in your bag of frozen seafood, scallops or shrimp. That’s it. The end.

While edible, our dinner was not as good as it should have been, truly a pity.

This entry was posted in Asian, Kitchen tips, Legumes, pescatarian, rice, Shellfish, Vegetables and tagged . Bookmark the permalink.

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