The Myth of Shrimp and Egg

I like 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 two foods you'll be caring attack! Now, well conducted studies prove 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 Yank Book of Clinical Nutrition says despite 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 fatty acids, which lead to the formation of high-density lipids, frequently 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 Cookbook, 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's a tip I want 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 ½ & ½, 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 teaspoon 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 mix 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 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 skillet and cook, stirring continually, till mix comes to the boil. Reduce heat to low, (add cornstarch mixture if using ) let boil till barely thickened, one or two minutes.

5. Employing 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 sprinkle with parsley and parmesan.

Makes 2 servings

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

If you enjoy cooking and making food, visit cooking101.org for more recipe and guides on how to cook quality meals. Along the way, you might want to check out breakfast egg recipes.