I like shrimp! I like 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 two foods you will have a heart attack! Now, well conducted studies prove that low-fat shrimp and eggs, substituted for greasy foods, don’t raise blood cholesterol and are not a major contributor to heart disease. A study published in the Yank Journal 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, commonly known as “good cholesterol”. Consuming shrimp may very well lower blood cholesterol levels.

So, here is a great shrimp dish I make quite often. 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 40 lbs. on these recipes even with additions. Here is a tip I want 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 ½ & ½, or substitute evaporated skim, regular skim or low-fat milk or soy milk
2 large spoons Dijon Mustard
spoon curry powder
¼ teaspoon black black pepper
1 small spoon lemon juice
spoon chicken bullion powder or one 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 consistently till shrimp just turns pink, 2 to three minutes.

4. Pour milk mixture into skillet and cook, stirring constantly, until mixture comes to boiling point. Reduce heat to low, (add cornstarch mixture if using) let boil till a touch thickened, 1 or two 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 2 servings

This is great served over noodles or rice. Hope you enjoy your shrimp!

To get more recipes and cooking ideas, visit cooking101.org and while you are at it, you might also want to have a look at how to boil an egg.

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