I adore shrimp! I love eggs! I begged and pleaded, don’t take them away from me. All these years the nutritive experts have been informing us they’re high in cholesterol and if you eat these two foods you’ll have a heart attack! Now, well conducted studies prove that low-fat shrimp and eggs, substituted for greasy foods, do not raise blood cholesterol and are not a major contributor to heart disease. A study published in the Yank Book of Clinical Nutrition announces notwithstanding 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 fatty acids, which lead to the formation of high-density lipids, commonly known as “good cholesterol”. Consuming shrimp may very well lower blood cholesterol levels.
So, here’s a great shrimp dish I make quite frequently. The first recipe came out of an old Weight Watcher Cookbook, but as always ( something I learned from my Gramps ) I typically chuck in some extras to make it taste better and substitute some ingredients, but it is still healthy cooking. I lost 40 lbs. On these recipes even with additions. Here is a tip I would like to pass on about fish. I always soak it in milk before cooking ; it seems to take away any bad fishy taste.
Shrimp in Spicy Mustard Sauce
12 oz. shrimp, peeled, deveined
2/3 cup fat free &, or substitute evaporated skim, regular skim or low-fat milk or soy milk
2 spoons Dijon Mustard
½ teaspoon curry powder
¼ teaspoon cumin
¼ teaspoon black pepper
1 teaspoon lemon juice
½ teaspoon chicken bullion powder or 1 cube
1 spoon 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, put 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 the boil. Reduce heat to low, ( add cornstarch mixture if using) let cook till a little thickened, one or 2 minutes.
5. Using 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 information about food and useful cooking tips, check out cooking101.org and also have a look at easy scrambled eggs recipe.
