Some Things You Should Know About Shrimp and Egg
I love shrimp! I love eggs! I begged and pleaded, don’t take them away from me. All these years the nutritional gurus have been enlightening us they’re high in cholesterol and if you eat these two foods you will have a heart attack! Now, well conducted studies indicate that low-fat shrimp and eggs, substituted for fatty foods, do not raise blood cholesterol and are not a major contributor to coronary disease. A study published in the American Journal of Clinical Nutrition says despite all that cholesterol, shrimp is completely 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, commonly known as “good cholesterol”. Consuming shrimp may 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 Cookery book , but as always ( something I learned from my Grandma ) I typically chuck in a few extras to make it taste better and substitute some ingredients, but it’s still healthy cooking. I lost forty 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 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
spoon curry powder
¼ teaspoon cumin
¼ teaspoon black pepper
1 spoon black pepper
1 spoon lemon juice
½ teaspoon 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, put aside (if you are using milk rather than 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 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, 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 till mix is reduced by half, about five mins. 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 cook eggs.
