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 pros have been informing 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, frequently 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 Cookbook, but as usual ( 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 forty lbs. on these recipes even with additions. Here’s a tip I would like 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 large spoons Dijon Mustard
spoon curry powder
¼ teaspoon cumin
¼ teaspoon black 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, set aside (if you are using milk instead of the fat free &, 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 constantly until shrimp just turns pink, 2 to 3 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 two minutes.

5. Employing 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!

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 how to scramble eggs.

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