I like shrimp! I like eggs! I begged and pleaded, don’t take them away from me. All these years the nutritive masters have been telling us they’re high in cholesterol and if you eat these two foods you’ll be caring 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 coronary disease. A study broadcast in the American Journal of Clinical Nutrition announces notwithstanding all that cholesterol, shrimp is perfectly good for you.
This is not 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, commonly known as “good cholesterol”. Consuming shrimp may very well lower blood cholesterol levels.
So, here is a great shrimp dish I make quite regularly. The first recipe came out of an old Weight Watcher Cookbook, but as usual ( something I learned from my Grandma ) I customarily chuck 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’s 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 tablespoons Dijon Mustard
½ teaspoon curry powder
¼ teaspoon cumin
¼ teaspoon black pepper
1 spoon black pepper
1 spoon lemon juice
small spoon 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 combine 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 pan, heat oil over medium-high heat; add shrimp, onion and garlic, stir constantly until shrimp just turns pink, 2 to 3 minutes.
4. Pour milk mixture into skillet and cook, stirring consistently, till mix comes to a boil. Reduce heat to low, ( add cornstarch mixture if using) let boil till a touch thickened, one or 2 minutes.
5. Using 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 sprinkle with parsley and parmesan.
Makes 2 servings
This is great served over noodles or rice. Hope you enjoy your shrimp!
If you enjoy cooking and making food, visit cooking101.org for more recipe and guides on how to cook quality meals. Along the way, you might want to check out how to make scrambled eggs.
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