I like shrimp! I adore eggs! I begged and pleaded, don’t take them away from me. All these years the nutritive pros have been telling us they are high in cholesterol and if you eat these 2 foods you will have a heart attack! Now, well conducted studies indicate that low-fat shrimp and eggs, substituted for fatty foods, do not raise blood cholesterol and are not a major contributor to coronary disease. A study published in the Yank Journal 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 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’s a great shrimp dish I make quite frequently. The first recipe came out of an old Weight Watcher Cookbook, but as usual ( something I learned from my Grandma) I usually throw in some 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 want 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 spoons Dijon Mustard
spoon curry powder
¼ teaspoon cumin
¼ teaspoon black pepper
1 small spoon lemon juice
spoon 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 combine milk, mustard and seasonings, put aside ( if you are using milk rather than the fat free ½ & ½ , mix some of the milk with a large 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 continually till shrimp just turns pink, two to 3 minutes.

4. Pour milk mixture into skillet and cook, stirring consistently, till mix comes to boiling point. Reduce heat to low, (add cornstarch mixture if using) let simmer until slightly thickened, one or two minutes.

5. Employing a slotted spoon, remove shrimp to serving platter ; set aside.

6. Increase heat to medium-high ; resume cooking sauce until mixture is reduced by half, about five mins. 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!

For more information about food and useful cooking tips, check out cooking101.org and also have a look at how to boil an egg.