Great Recipes and Great Food

I adore shrimp! I like eggs! I begged and pleaded, don’t take them away from me. All these years the nutritive pros have been enlightening us they’re high in cholesterol and if you eat these 2 foods you’ll be caring attack! Now, well conducted studies show that low-fat shrimp and eggs, substituted for fatty 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 no longer 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, frequently known as “good cholesterol”. Consuming shrimp may actually 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 Cookbook, but as always (something I learned from my Gramps ) 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 spoons Dijon Mustard
½ teaspoon curry powder
¼ teaspoon black black pepper
1 teaspoon lemon juice
small 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 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 constantly until shrimp just turns pink, two to 3 minutes.

4. Pour milk mixture into pan and cook, stirring consistently, till mix comes to boiling point. Reduce heat to low, ( add cornstarch mixture if using ) let boil till a touch thickened, one or 2 minutes.

5. Employing a slotted spoon, remove shrimp to serving platter; set aside.

6. Increase heat to medium-high; continue 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!

For more easy to make recipes, visit cooking101.org and also read about easy egg recipes.