I love shrimp! I adore eggs! I begged and pleaded, don’t take them away from me. All these years the nutritive experts have been enlightening 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 fatty foods, don’t raise blood cholesterol and are not a major contributor to coronary 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, frequently known as “good cholesterol”. Consuming shrimp may actually 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 Cookbook, but as always (something I learned from my Gramps ) I customarily chuck in some 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 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 &, or substitute evaporated skim, regular skim or low-fat milk or soy milk
2 large spoons Dijon Mustard
spoon curry powder
¼ teaspoon cumin
¼ teaspoon black pepper
1 spoon black pepper
1 spoon lemon juice
½ teaspoon 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, set aside (if you are using milk rather than 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, two to 3 minutes.

4. Pour milk mixture into pan and cook, stirring continually, till mix comes to the 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 ; resume cooking sauce until mixture is reduced by half, about five mins. 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 like to cook? If so, visit cooking101.org and get easy recipes you can use everyday to make delicious meals for the entire family and you might also want to take a look at scrambled eggs.