I like shrimp! I love eggs! I begged and pleaded, don’t take them away from me. All these years the nutritive experts have been telling us they’re high in cholesterol and if you eat these 2 foods you’ll have a heart attack! Now, well conducted studies indicate that low-fat shrimp and eggs, substituted for fatty foods, don’t raise blood cholesterol and are not a major contributor to heart disease. A study broadcast in the American Journal of Clinical Nutrition says despite all that cholesterol, shrimp is perfectly good for you.
This is no longer a health concern, because shrimp is low-fat with a rich content of highly unsaturated greasy acids, which lead to the formation of high-density lipids, usually known as “good cholesterol”. Consuming shrimp may actually lower blood cholesterol levels.
So, here is a great shrimp dish I make quite regularly. The original recipe came out of an old Weight Watcher Recipe book , but as always ( something I learned from my Grandma ) I usually throw in a few extras to make it taste better and substitute some ingredients, but it’s still healthy cooking. I lost forty lbs. on these recipes even with additions. Here’s a tip I would like to pass on about fish. I soak it in milk before cooking ; it appears to take away any bad fishy taste.
Shrimp in Spicy Mustard Sauce
12 oz. Shrimp, peeled, deveined
2/3 cup fat free ½ & ½, or substitute evaporated skim, regular skim or low-fat milk or soy milk
2 spoons Dijon Mustard
teaspoon curry powder
¼ teaspoon black black pepper
1 spoon black pepper
1 spoon lemon juice
½ teaspoon chicken bullion powder or 1 cube
1 tablespoon olive oil
½ onion, minced
4 garlic cloves, minced
Parsley
Parmesan Cheese (optional)
1. Shell & devein shrimp and set aside.
2. In 1-cup liquid measure mix milk, mustard and seasonings, set aside (if you are using milk instead of the fat free ½ & ½ , mix some of the milk with a spoon of cornstarch and add to sauce at end to thicken.)
3. In a skillet, heat oil over medium-high heat ; add shrimp, onion and garlic, stir constantly until shrimp just turns pink, 2 to three minutes.
4. Pour milk mixture into skillet and cook, stirring continually, till mix comes to boiling point. Reduce heat to low, (add cornstarch mixture if using) let cook till a little thickened, one or two minutes.
5. Employing a slotted spoon, remove shrimp to serving platter ; set aside.
6. Increase heat to medium-high; continue cooking sauce till mix is reduced by half, about five mins. Pour sauce over shrimp and spatter with parsley and parmesan.
Makes two servings
This is great served over noodles or rice. Hope you enjoy your shrimp!
For more easy to make recipes, visit cooking101.org and also read about boiled egg.
Tags: healthy cooking