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Author Topic: Shrimp & Egg are Low in Fat and Good For You.  (Read 7681 times)

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sandra

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Shrimp & Egg are Low in Fat and Good For You.
« on: April 06, 2020, 10:12:20 AM »

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 Sauce

12 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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