The Myth of Shrimp and Egg

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The Myth of Shrimp and Egg

Friday, July 31st, 2009    Subscribe To Our Feed

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I adore shrimp! I adore eggs! I begged and pleaded, don’t take them away from me. All these years the nutritive masters have been enlightening us they’re high in cholesterol and if you eat these two foods you’ll 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 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 no longer 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, usually known as “good cholesterol”. Consuming shrimp may very well lower blood cholesterol levels.

So, here’s a great shrimp dish I make quite frequently. The original recipe came out of an old Weight Watcher Cookery book , but as always (something I learned from my Grandma ) I usually throw in some 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 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 &, or substitute evaporated skim, regular skim or low-fat milk or soy milk
2 large spoons Dijon Mustard
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, put aside (if you are using milk instead of the fat free ½ & ½ , mix some of the milk with a large spoon 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 constantly until shrimp just turns pink, 2 to three minutes.

4. Pour milk mixture into pan and cook, stirring continually, till mix comes to a boil. Reduce heat to low, ( add cornstarch mixture if using ) let cook till a little thickened, 1 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 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 boil eggs.

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