Find Out How You Can Eat Shrimp and Egg and Still Stay Fit

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I love shrimp! I adore eggs! I begged and pleaded, don’t take them away from me. All these years the nutritive masters have been informing us they’re high in cholesterol and if you eat these 2 foods you’ll have a heart attack! Now, well conducted studies show that low-fat shrimp and eggs, substituted for fatty 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 says despite all that cholesterol, shrimp is completely good for you.

This is no longer 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 frequently. 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 forty 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 ½ & ½, or substitute evaporated skim, regular skim or low-fat milk or soy milk
2 tablespoons Dijon Mustard
teaspoon curry powder
¼ teaspoon cumin
¼ teaspoon black black pepper
1 small spoon lemon juice
spoon 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 mix milk, mustard and seasonings, put aside (if you are using milk instead of the fat free ½ & ½ , mix some of the milk with a spoon 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 continually till shrimp just turns pink, 2 to 3 minutes.

4. Pour milk mixture into pan and cook, stirring consistently, till mix comes to the boil. Reduce heat to low, (add cornstarch mixture if using) let boil till a touch 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 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!

How much time do you spend cooking each day? For some easy recipes you can use daily to create some of the best meals, visit cooking101.org and have a look at how to cook scrambled eggs.