Cooking Recipes Articel

I love shrimp! I love eggs! I begged and pleaded
don’t take them away from me. All these years the nutritional gurus have been telling us they’re high in cholesterol and if you eat these two foods you will have a heart attack! Now
well conducted studies show that low-fat shrimp and eggs
substituted for fatty foods
do not raise blood cholesterol and are not a major contributor to heart disease. A study published in the American Journal of Clinical Nutrition says despite 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
commonly known as "good cholesterol". Consuming shrimp may actually 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 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’s still healthy cooking. I lost 40 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 seems to take away any bad fishy taste.

Shrimp in Spicy Mustard Sauce

12 oz. shrimp
peeled
deveined
2/3 cup fat free ฝ & ฝ
or substitute evaporated skim
regular skim or low-fat milk or soy milk
2 tablespoons Dijon Mustard
ฝ teaspoon curry powder
ผ teaspoon cumin
ผ teaspoon black pepper
1 teaspoon lemon juice
ฝ teaspoon chicken bullion powder or 1 cube
1 tablespoon olive oil
ฝ 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 ฝ & ฝ
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 3 minutes.

4. Pour milk mixture into skillet and cook
stirring constantly
until mixture comes to a boil. Reduce heat to low
(add cornstarch mixture if using) let simmer until slightly thickened
1
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!