Kitchen Tidbits

I adore shrimp! I adore eggs! I begged and pleaded, don’t take them away from me. All these years the nutritive pros have been informing us they are high in cholesterol and if you eat these 2 foods you’ll be caring attack! Now, well conducted studies indicate 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 broadcast in the Yank Journal of Clinical Nutrition announces notwithstanding 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 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 Cookbook, but as always (something I learned from my Grandma ) I usually throw 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 is a tip I want to pass on about fish. I always 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
teaspoon curry powder
¼ teaspoon black black pepper
1 spoon black pepper
1 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 &, mix some of the milk with a tablespoon 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, 2 to three 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 cook till a little thickened, one 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 5 minutes. 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!

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 recipe for scrambled eggs.