9 Delicious Ways to Fight Arthritis- Way 4

Shrimp.

Taste and convenience make shrimp the most popular shellfish around. But shrimp also deserves acclaim as one of the few major dietary sources of vitamin D, with three ounces providing 30 percent of the recommended daily amount -- more than a cup of fortified milk. Shrimp also contains omega-3 fatty acids and vitamin C, along with other nutrients essential for general health, including iron and vitamin B12.


Select by senses. When buying fresh raw shrimp, look for flesh that's moist, firm, and translucent, without spots or patches of blackness. Then put your nose to work: Shrimp should smell fresh and not give off an ammonia-like smell, which is a sign of deterioration. If you're buying shrimp frozen, squeeze the package and listen: The crunch of ice crystals means the shrimp was probably partially thawed, then refrozen -- a sign you should find another (less crunchy) package.


Eat or freeze. When you get shrimp home, rinse under cold water and store in the refrigerator for up to two days. If you plan to store beyond that, stick to frozen shrimp, which will keep in the freezer for up to six months.


Cook quickly. Overcooking makes shrimp tough, so it's best to cook it fast, boiling in water until shells turn pink and flesh becomes opaque, stirring occasionally. Rinse under cold water and serve alone, as part of a seafood chowder, or chilled. Shrimp can also be broiled, grilled, or stir-fried.