Some Things You Should Know About Shrimp and Egg

I like 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 are high in cholesterol and if you eat these 2 foods you’ll have a heart attack! Now, well conducted studies indicate that low-fat shrimp and eggs, substituted for greasy foods, don’t raise blood cholesterol and are not a major contributor to coronary disease. A study published in the American 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 is a great shrimp dish I make quite regularly. The first recipe came out of an old Weight Watcher Cookbook, but as usual ( something I learned from my Grandma) I customarily chuck 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 is a tip I would like to pass on about fish. I 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 &, or substitute evaporated skim, regular skim or low-fat milk or soy milk
2 spoons Dijon Mustard
teaspoon curry powder
¼ teaspoon black black pepper
1 spoon black pepper
1 spoon 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, 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 skillet, heat oil over medium-high heat ; add shrimp, onion and garlic, stir constantly until shrimp just turns pink, two 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 cook till a little thickened, one or two 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 five mins. Pour sauce over shrimp and spatter with parsley and parmesan.

Makes 2 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 boiled egg.