I adore shrimp! I adore eggs! I begged and pleaded, don’t take them away from me. All these years the nutritional gurus have been telling us they are high in cholesterol and if you eat these 2 foods you’ll have a heart attack! Now, well conducted studies prove that low-fat shrimp and eggs, substituted for fatty foods, don’t raise blood cholesterol and are not a major contributor to heart disease. A study published in the Yank Book of Clinical Nutrition says despite 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 actually lower blood cholesterol levels.
So, here’s a great shrimp dish I make quite regularly. The original recipe came out of an old Weight Watcher Cookbook, but as always (something I learned from my Grandma ) 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 always 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
½ teaspoon curry powder
¼ teaspoon cumin
¼ teaspoon black black pepper
1 little spoon lemon juice
small spoon chicken bullion powder or one 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, set aside ( if you are using milk instead of the fat free &, mix some of the milk with a tablespoon 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 consistently till shrimp just turns pink, two to 3 minutes.
4. Pour milk mixture into pan and cook, stirring continually, till mix comes to boiling point. Reduce heat to low, (add cornstarch mixture if using ) let boil till a touch thickened, 1 or 2 minutes.
5. Using 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 2 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 how to make scrambled eggs.
Tags: healthy cooking