I love shrimp! I like eggs! I begged and pleaded, don’t take them away from me. All these years the nutritive experts have been telling us they’re high in cholesterol and if you eat these two foods you’ll 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 published in the Yank Book 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 very well lower blood cholesterol levels.
So, here is a great shrimp dish I make quite frequently. The first recipe came out of an old Weight Watcher Recipe book , but as always ( something I learned from my Grandma ) I usually throw in a few 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 is 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 spoons Dijon Mustard
spoon curry powder
¼ teaspoon black black pepper
1 spoon black pepper
1 spoon lemon juice
spoon chicken bullion powder or 1 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 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 continually till shrimp just turns pink, two to 3 minutes.
4. Pour milk mixture into pan and cook, stirring continually, till mix comes to the boil. Reduce heat to low, ( add cornstarch mixture if using) let simmer until slightly thickened, one or 2 minutes.
5. Using 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!
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Tags: healthy cooking
