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Susan M. Morgan, CFCS
County Extension Agent
Family and Consumer Education
Bolivia, NC 28422
June 6, 2000

As summer progresses, each of us will be joining the Americans who dine out for an estimated 46% of their meals. Whether it's a family vacation to the beach, or just a chance for some good seafood at the local fish camp, we enjoy seafood as a light and healthy food which can be low in calories, and filled with vitamins.

While you have no control over restaurant meals, there are ways to determine if the restaurant is following safe handling practices. The first concern would be the Environmental Health Inspection grade posted near the entrance of all North Carolina restaurants. In addition, there can be certificates showing the restaurant employees have completed courses in safe food handling. One such certification is the ServSafe course which is recognized nationally. If you see that certificate on a restaurant's wall it means one or more employee has passed an exam given through the National Restaurant Association. North Carolina recognizes this by awarding 2 points on the Environmental Health Department's quarterly inspection.

Many of us will also prepare our own seafood. Consumers deserve safe and wholesome seafood. To be sure you are consuming safe products, follow these guidelines:

1. Buy from a reputable source. While it's tempting to buy from roadside stands, they are often not monitored and it is difficult to avoid temperature abuse. Fish markets, groceries that carry fresh fish, and fish houses are reputable sources that are monitored by the government to assure safety. They keep records of every fish or shellfish they buy and its history.
2. Do not eat raw seafood. The major cause of seafood-related illness is eating uncooked or undercooked products--particularly oysters, clams, and mussels. Thoroughly cooking seafood will destroy most bacteria, viruses, and parasites, but some can withstand both high heat and freezing, so with all seafood, you must trust your vendor and cook properly.
3. Avoid cross-contamination by practicing good personal hygiene, especially hand washing and sterilizing utensils and equipment that touch uncooked products. Also, keep raw products separate from cooked ones in preparation, and storage.
4. Cook to the proper internal temperature, using a calibrated thermometer to assure you have reached an internal temperature of at least 145°F for at least 15 seconds.
5. Finally, if in doubt, throw it out! Even very expensive products are not worth a foodborne illness which could cost you a lot of pain and high medical bills or could be life threatening.

There are hundreds of wonderful ways to use seafood that do not add lots of calories. And you don't have to fry seafood to enjoy it. Choose one of the following summer seafood dishes using crabmeat or shrimp and fresh vegetables for a cool, healthy seafood dish.

Crab Meat Salad

1 pound Shredded, Cooked Crabmeat
Cream Horseradish (to taste)
1/2 Green Pepper, Diced
3/4 - 1 cup Light Mayonnaise, Diluted Slightly with Lowfat Milk

Mix ingredients together and chill. Serve cold on a bed of lettuce or use as sandwich filling with thinly sliced bread.

Shrimp Salad

3 cup Shrimp, Cooked and Peeled
1/2 cup Sliced Ripe Olives (optional)
1 cup Celery, Chopped Fine
1/2 cup Green Onions, Sliced
3 Hard-Cooked Eggs, Chopped Fine

Combine shrimp, celery, olives, and onions then add eggs. Add dressing and toss gently, then serve on toasted Italian or French bread slices.

Dressing: Combine the following:

3/4 cup Light Mayonnaise
2 Tbsp. Chili Sauce (to taste)
2 Tbsp. Horseradish Sauce
1/4 tsp. Salt

Shrimp and Shells

1 lb. Medium Pasta Shells
1/4 cup White Wine
3 Tbsp. Olive Oil
1/4 cup Pasta Water
1 cup Shrimp, Cooked and Diced
1 tsp. Basil
1 1/2 cups Fresh Tomatoes, Diced
1/4 cup Parmesan Cheese
1/2 cup Green Pepper, Diced
Salt and Pepper

Cook pasta in boiling water. Meanwhile, add olive oil to preheated skillet. Saute shrimp until opaque, then add tomatoes and peppers. Cook lightly, Add white wine and spices. Bring to a simmer and keep warm. When pasta is cooked, drain well, and reserve 1/4 cup pasta water. Combine pasta with shrimp mixture. Add pasta water and adjust seasonings. Portion pasta in bowls and top with Parmesan cheese. Serves 6.

Susan Morgan is Extension Agent for Family and Consumer Education for the North Carolina Cooperative Extension Service in Brunswick County. For more information or questions, contact Susan at 253-2610 or P. O. Box 109, Bolivia, NC 28422.

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URL Address: http://www.ces.ncsu.edu/brunswick/

Date Created 4/24/99
Last Revised 4/24/99