Shrimp egg lovers take heart gurus say they re low in fat and good for you

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Well conducted studies now show that low-fat shrimp and eggs, substituted for fatty foods, do not raise blood cholestero and are not a major contributor to heart disease. A study published in the American Journal of Clinical Nutrition says despite all that colesterol, shrimp is perfectly good for you.

This is no longer 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 (HDL), commonly known as “good cholesterol”. Consuming shrimp may actually lower blood cholesterols.

So here’s a great shrimp dish I make quite often. 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 40 lbs. on these recipes even with additions. Here’s a tip I would like 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 Sauce12 oz. shrimp, peeled, deveined.

2/3 cup fat free 1/2 & 1/2, or substitute evaporated skim, regular skim or low-fat milk or soy milk.

2 tablespoons Dijon mustard.

1/2 teaspoon curry powder.

1/4 teaspoon cumin.



1/4 teaspoon black pepper.

1 teaspoon lemon juice.

1/2 teaspoon chicken bullion powder or 1 cube.

1 tablespoon olive oil.

1/2 onion, minced.

4 garlic cloves, minced.

parsley and parmesan cheese for garnish (optional)Shell & devein shrimp, set aside. In 1-cup liquid measure, combine milk, mustard and seasonings, set aside (If you are using milk, instead of the 1/2 & 1/2, mix some of the milk with a tablespoon of cornstarch and add to sauce at end to thicken). In an 8 or 9 inch skillet, heat oil over medium-high heat; add onions, garlic and shrimp, stir constantly until shrimp just turns pink, 2 to 3 minutes. Pour milk mixture into skillet, cook, stirring constantly until mixture comes to a boil. Reduce heat to low, (add cornstarch mixture if using), let simmer until slightly thickened, 1 or 2 minutes. Using a slotted spoon, remove shrimp to serving platter, set aside. Increase heat to medium-high, continue cooking sauce until mixture is reduced by half, about 5 minutes. Pour sauce over shrimp and sprinkle with parsley and parmesan cheese.

Makes 2 servings. This is great served over noodles or rice. Hope you enjoy your shrimp!.

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Categories: Health And Fitness Tips And Tricks | Heart Disease Tips And Tricks | Nutrition Tips And Tricks |
Tags: Cardiovascular Disease Tips And Tricks | Cheese Tips And Tricks | Chicken Tips And Tricks | Curry Powder Tips And Tricks | Dijon Mustard Tips And Tricks | Egg As Food Tips And Tricks | Frying Pan Tips And Tricks | Noodle Tips And Tricks | Parmigianoreggiano Tips And Tricks | Shrimp Tips And Tricks |