I like shrimp! I adore eggs! I begged and pleaded, don’t take them away from me. All these years the nutritive masters have been informing us they’re high in cholesterol and if you eat these two foods you’ll have a heart 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 published in the Yank 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, frequently known as “good cholesterol”. Consuming shrimp may very well lower blood cholesterol levels.

So, here’s a great shrimp dish I make quite often. The original recipe came out of an old Weight Watcher Cookbook, but as usual ( something I learned from my Gramps ) I customarily chuck in some 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 is a tip I want 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
teaspoon curry powder
¼ teaspoon cumin
¼ teaspoon black pepper
1 small spoon lemon juice
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 mix milk, mustard and seasonings, put aside ( if you are using milk rather than the fat free &, 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 continually till shrimp just turns pink, 2 to three 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 two 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 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 easy scrambled eggs recipe.

Other articles you might like;

• Learn More About the Art of Fine Gold Jewelry Designing
• Are Humans the Cause of Global Warming?
• The History of Fine Gold Jewelry Design
• A Look at the Natural Causes of Global Warming
• Finding Simple Back Acne Cure Options

  

Technorati Tags: Black Pepper, Blood Cholesterol Levels, Coronary Disease, Curry Powder, Devein Shrimp, Dijon Mustard, Fatty Foods, Fishy Taste, Garlic Cloves, healthy cooking, High Density, Journal Of Clinical Nutrition, Liquid Measure, Low Fat Milk, Mix Milk, Mustard Sauce, Pan Heat Oil, Shrimp Dish, Spicy Mustard, Teaspoon Cumin, Unsaturated Fatty Acids