Shrimp and Egg Demystify
I adore shrimp! I love eggs! I begged and pleaded, don’t take them away from me. All these years the nutritive masters have been enlightening us they are high in cholesterol and if you eat these 2 foods you will have a heart attack! Now, well conducted studies prove that low-fat shrimp and eggs, substituted for fatty foods, don’t raise blood cholesterol and are not a major contributor to heart disease. A study published in the Yank Journal of Clinical Nutrition announces notwithstanding all that cholesterol, shrimp is completely good for you.
This is not 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, usually known as “good cholesterol”. Consuming shrimp may lower blood cholesterol levels.
So, here’s a great shrimp dish I make quite regularly. The original recipe came out of an old Weight Watcher Cookery book , but as always (something I learned from my Grandma ) I customarily chuck in some 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 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
½ teaspoon curry powder
¼ teaspoon cumin
¼ teaspoon black pepper
1 spoon black pepper
1 spoon lemon juice
small 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 combine milk, mustard and seasonings, set 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 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 pan and cook, stirring constantly, until mixture comes to the boil. Reduce heat to low, ( add cornstarch mixture if using) let simmer until slightly thickened, 1 or two minutes.
5. Using a slotted spoon, remove shrimp to serving platter ; set aside.
6. Increase heat to medium-high; continue cooking sauce till mix is reduced by half, about five mins. 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!
For more information about food and useful cooking tips, check out cooking101.org and also have a look at how to scramble eggs.
Mail this post