I adore shrimp! I like eggs! I begged and pleaded, don’t take them away from me. All these years the nutritional gurus have been informing us they’re high in cholesterol and if you eat these 2 foods you will have a heart attack! Now, well conducted studies show that low-fat shrimp and eggs, substituted for greasy foods, don’t raise blood cholesterol and are not a major contributor to heart disease. A study broadcast in the Yank Journal of Clinical Nutrition announces notwithstanding 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 fatty 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’s a great shrimp dish I make quite often. The original recipe came out of an old Weight Watcher Cookbook, but as usual ( something I learned from my Gramps ) I customarily chuck in a few extras to make it taste better and substitute some ingredients, but it’s still healthy cooking. I lost forty lbs. on these recipes even with additions. Here’s 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
spoon curry powder
¼ teaspoon cumin
¼ teaspoon black pepper
1 teaspoon 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, put aside ( if you are using milk instead of the fat free &, mix some of the milk with a tablespoon 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 consistently till shrimp just turns pink, 2 to 3 minutes.

4. Pour milk mixture into skillet and cook, stirring consistently, till mix comes to a boil. Reduce heat to low, ( add cornstarch mixture if using) let boil till a touch thickened, 1 or two minutes.

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

6. Increase heat to medium-high ; resume cooking sauce till mix 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!

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 how to boil an egg.