The Myth of Shrimp and Egg
I love shrimp! I love 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 2 foods you’ll have a heart attack! Now, well conducted studies prove that low-fat shrimp and eggs, substituted for greasy foods, do not raise blood cholesterol and are not a major contributor to heart disease. A study broadcast 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 greasy acids, which lead to the formation of high-density lipids, commonly known as “good cholesterol”. Consuming shrimp may very well lower blood cholesterol levels.
So, here is a great shrimp dish I make quite often. The first recipe came out of an old Weight Watcher Recipe 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 is 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 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
teaspoon curry powder
¼ teaspoon black black pepper
1 teaspoon lemon juice
½ teaspoon 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 combine 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 skillet, heat oil over medium-high heat; add shrimp, onion and garlic, stir constantly until shrimp just turns pink, 2 to three 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 barely thickened, 1 or two minutes.
5. Employing a slotted spoon, remove shrimp to serving platter ; set aside.
6. Increase heat to medium-high ; resume 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!
Do you like to cook? If so, visit cooking101.org and get easy recipes you can use everyday to make delicious meals for the entire family and you might also want to take a look at how to boil egg.
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