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Some Things You Should Know About Shrimp and Egg

Written by food-and-drink on August 10th, 2009

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 enlightening 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 fatty foods, don’t raise blood cholesterol and are not a major contributor to heart disease. A study broadcast in the Yank Book of Clinical Nutrition announces notwithstanding all that cholesterol, shrimp is perfectly good for you.

This is not 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 frequently. The first recipe came out of an old Weight Watcher Recipe book , but as always ( something I learned from my Gramps ) I customarily 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 is 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 &, or substitute evaporated skim, regular skim or low-fat milk or soy milk
2 spoons Dijon Mustard
½ teaspoon curry powder
¼ teaspoon cumin
¼ teaspoon black black pepper
1 little spoon lemon juice
½ teaspoon chicken bullion powder or one cube
1 spoon 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 rather than the fat free &, mix some of the milk with a spoon 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 3 minutes.

4. Pour milk mixture into skillet and cook, stirring continually, till mix comes to a boil. Reduce heat to low, ( add cornstarch mixture if using) let simmer until slightly thickened, 1 or 2 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 5 minutes. Pour sauce over shrimp and sprinkle with parsley and parmesan.

Makes two servings

This is great served over noodles or rice. Hope you enjoy your shrimp!

Do you enjoy cooking and learning more about food? If yes, you may also visit cooking101.org to learn more about the many different kinds of recipes and cooking ideas that will be useful next time you are in the kitchen. Also, you might want to check out hard boiled eggs.

Tags: healthy cooking