Shrimp Curry Homemade Spice
Spices are made from flowers, berries, bark, seeds, roots, and gum of plants and trees. Keeping spices in the refrigerator does not increase their shelf life because the moisture from the refrigerator causes the dried herbs and spices to deteriorate faster.
Shrimp Curry Spice Blend
1 teaspoon ground sweet paprika
1 teaspoon ground coriander
2 teaspoons ground cumin
½ teaspoon ground nutmeg
2 teaspoons ground turmeric
2 teaspoons mustard seeds
Mix all ingredients in a bowl and store in an airtight container away from light and heat.
A few facts about shrimp
Seafood is the most common protein for humans in the world. As members of the shellfish family shrimp are among the top allergens, which in addition to shellfish include milk, eggs, fish, tree nuts, peanuts, wheat, and soy. One medium shrimp that is not fried or covered in butter and oil provides about 7 calories, which means a dozen add up to less than 85 calories.
Three ounces of shrimp provides about 20 grams of protein, just a few grams less than that a 3-ounce chicken breast. Four ounces steamed contains over 100% of the Daily Value for selenium, over 75% for vitamin B12, over 50% for phosphorous and over 30% for choline, copper, and iodine.
Moreover, while we do not typically think of animal proteins as sources of antioxidants, shrimp contain two types. In addition to being a mineral that plays a role in immunity and thyroid function, selenium is an important antioxidant that helps fight damaging particles called free radicals, which damage cell membranes and DNA, leading to premature aging and disease.
Another antioxidant, called astaxanthin, which provides the primary color pigment in shrimp, has been shown to help reduce inflammation, a known trigger of aging and disease.
However, shrimp are also bottom dwellers and bottom feeders live and feed off the bottom section of their environment. Their diet of algae and other detritus gives them plenty of Omega-3 fatty acids, which are good for human health.