I adore shrimp! I love eggs! I begged and pleaded, don’t take them away from me. All these years the nutritive pros have been enlightening us they’re 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, don’t raise blood cholesterol and are not a major contributor to heart 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 greasy acids, which lead to the formation of high-density lipids, commonly known as “good cholesterol”. Consuming shrimp may very well lower blood cholesterol levels.

So, here is a great shrimp dish I make quite regularly. The first recipe came out of an old Weight Watcher Cookbook, but as usual ( something I learned from my Grandma ) I customarily chuck 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’s 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 black pepper
1 spoon black pepper
1 spoon lemon juice
spoon chicken bullion powder or one cube
1 spoon olive oil
½ onion, minced
4 garlic cloves, minced
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 large 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 consistently till shrimp just turns pink, 2 to 3 minutes.

4. Pour milk mixture into pan 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 2 minutes.

5. Using 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!

What kind of food do you like making? Visit cooking101.org to get some of the simplest recipes you can use for your next meal. Also check out scrambled eggs.