I love shrimp! I adore eggs! I begged and pleaded, don’t take them away from me. All these years the nutritive experts have been informing us they are high in cholesterol and if you eat these two foods you’ll be caring attack! Now, well conducted studies show 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 completely good for you.
This is not 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, usually known as “good cholesterol”. Consuming shrimp may lower blood cholesterol levels.
So, here’s a great shrimp dish I make quite often. The first recipe came out of an old Weight Watcher Cookery book , but as usual ( something I learned from my Gramps ) I usually throw in some extras to make it taste better and substitute some ingredients, but it is still healthy cooking. I lost forty lbs. On these recipes even with additions. Here is a tip I want 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 tablespoons Dijon Mustard
spoon curry powder
¼ teaspoon cumin
¼ teaspoon black black pepper
1 spoon black pepper
1 spoon lemon juice
small spoon chicken bullion powder or one cube
1 spoon olive oil
½ onion, minced
4 garlic cloves, minced
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 continually till shrimp just turns pink, two 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. Employing a slotted spoon, remove shrimp to serving platter ; set aside.
6. Increase heat to medium-high ; resume cooking sauce until mixture is reduced by half, about 5 minutes. 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!
How much time do you spend cooking each day? For some easy recipes you can use daily to create some of the best meals, visit cooking101.org and have a look at boiling eggs.