A fulfilling dish, this dish can be served both as lunch and dinner.You can use leftover rice and any vegetables stored in your refrigeratorfor this. The result will be mouth-watering shrimp fried rice.
Well performed studies now demonstrate that low-fat shrimp and eggs,substituted for fatty foods, don't raise blood cholestero and are not amajor contributor to center disease. A review published in the AmericanJournal of Clinical Nutrition says in spite of all that colesterol,shrimp is perfectly fine for you personally.This really is nolonger a well being concern, due to the fact shrimp is low-fat with awealthy information of extremely unsaturated fatty acids, which lead onthe formation of high-density lipids (HDL), commonly identified as "goodcholesterol". Consuming shrimp may possibly really reduce bloodcholesterols.
So here's a excellent shrimp dish I make quiteoften. the original recipe came out of an old Fat Watcher cookbook, butas generally (some thing I discovered from my Grandma) I usually throwinside a couple of extras to produce it flavor greater and substitutesome components, but it really is still healthy cooking. I lost 40 lbs.on these recipes even with additions. Here's a tip I would like topass on about fish. I always soak it in milk before cooking; it appearsto consider 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
one teaspoon lemon juice
1/2 teaspoon chicken bullion powder or one cube
one tablespoon olive oil
1/2 onion, minced
4 garlic cloves, minced
parsley and parmesan cheese for garnish (optional)
Shell& devein shrimp, established aside. In 1-cup liquid measure,combine milk, mustard and seasonings, set aside (Should you areemploying milk, instead on the 1/2 & 1/2, mix some with the milkwith a tablespoon of cornstarch and add to sauce at end to thicken). Inan 8 or 9 inch skillet, heat oil over medium-high heat; includeonions, garlic and shrimp, stir regularly until shrimp just turns pink, 2to three minutes. Pour milk mixture into skillet, cook, stirringconsistently until mixture comes to some boil. Cut down heat to minimal,(add cornstarch mixture if utilizing), let simmer right up untilslightly thickened, one or a couple of minutes. Using a slotted spoon,get rid of shrimp to serving platter, established aside. Increase heatto medium-high, continue cooking sauce till mixture is diminished byhalf
, about five minutes. Pour sauce more than shrimp and sprinkle withparsley and parmesan cheese.Makes two servings
This really is excellent served more than noodles or rice. Hope you enjoy your shrimp!
Tags:
Article