I like shrimp! I like eggs! I begged and pleaded, don’t take them away from me. All these years the nutritional gurus have been informing us they’re high in cholesterol and if you eat these 2 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 broadcast in the Yank Journal 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 greasy acids, which lead to the formation of high-density lipids, frequently known as “good cholesterol”. Consuming shrimp may lower blood cholesterol levels.
So, here’s a great shrimp dish I make quite regularly. The first recipe came out of an old Weight Watcher Recipe book , but as usual ( something I learned from my Grandma ) I customarily 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’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 &, or substitute evaporated skim, regular skim or low-fat milk or soy milk
2 spoons Dijon Mustard
spoon curry powder
¼ teaspoon cumin
¼ teaspoon black pepper
1 small 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 tablespoon 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, two to 3 minutes.
4. Pour milk mixture into pan and cook, stirring constantly, until mixture comes to boiling point. Reduce heat to low, ( add cornstarch mixture if using) let simmer until slightly thickened, one or two minutes.
5. Employing a slotted spoon, remove shrimp to serving platter ; set aside.
6. Increase heat to medium-high ; resume cooking sauce till mix 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!
Do you enjoy cooking and learning more about food? If yes, you may also visit cooking101.org to learn more about the many different kinds of recipes and cooking ideas that will be useful next time you are in the kitchen. Also, you might want to check out scrambled egg recipe.
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