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		<title>Shrimp and Egg Lovers Take Heart</title>
		<link>http://gourmetcoffeesnob.com/556/shrimp-and-egg-lovers-take-heart/</link>
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		<pubDate>Mon, 06 Jul 2009 22:40:01 +0000</pubDate>
		<dc:creator>gourmet coffee snob</dc:creator>
				<category><![CDATA[Coffee]]></category>
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		<description><![CDATA[I like shrimp! I love eggs! I begged and pleaded, don&#8217;t take them away from me. All these years the nutritive pros have been enlightening us they are high in cholesterol and if you eat these 2 foods you&#8217;ll be caring attack! Now, well conducted studies indicate that low-fat shrimp and eggs, substituted for greasy [...]]]></description>
			<content:encoded><![CDATA[<p>I like shrimp! I love eggs! I begged and pleaded, don&#8217;t take them away from me. All these years the nutritive pros have been enlightening us they are high in cholesterol and if you eat these 2 foods you&#8217;ll be caring attack! Now, well conducted studies indicate that low-fat shrimp and eggs, substituted for greasy foods, do not raise blood cholesterol and are not a major contributor to coronary disease. A study published in the American Journal of Clinical Nutrition announces notwithstanding all that cholesterol, shrimp is completely good for you.</p>
<p> 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, frequently known as &#8220;good cholesterol&#8221;. Consuming shrimp may lower blood cholesterol levels.</p>
<p> So, here&#8217;s a great shrimp dish I make quite regularly. 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 a few extras to make it taste better and substitute some ingredients, but it is still healthy cooking. I lost 40 lbs. on these recipes even with additions. Here&#8217;s a tip I would like to pass on about fish. I soak it in milk before cooking ; it appears to take away any bad fishy taste.</p>
<p> Shrimp in Spicy Mustard Sauce</p>
<p> 12 oz. shrimp, peeled, deveined<br /> 2/3 cup fat free &amp;, or substitute evaporated skim, regular skim or low-fat milk or soy milk<br /> 2 spoons Dijon Mustard<br /> teaspoon curry powder<br /> ¼ teaspoon cumin<br /> ¼ teaspoon black pepper<br /> 1 small spoon lemon juice<br /> spoon chicken bullion powder or 1 cube<br /> 1 spoon olive oil<br /> ½ onion, minced<br /> 4 garlic cloves, minced<br /> Parsley<br /> Parmesan Cheese ( optional )</p>
<p> 1. Shell &amp; devein shrimp and set aside.</p>
<p> 2. In 1-cup liquid measure mix milk, mustard and seasonings, set aside (if you are using milk rather than the fat free ½ &amp; ½ , mix some of the milk with a spoon of cornstarch and add to sauce at end to thicken.)</p>
<p> 3. In a skillet, heat oil over medium-high heat; add shrimp, onion and garlic, stir constantly until shrimp just turns pink, two to three minutes.</p>
<p> 4. Pour milk mixture into pan and cook, stirring continually, till mix comes to boiling point. Reduce heat to low, (add cornstarch mixture if using ) let cook till a little thickened, 1 or 2 minutes.</p>
<p> 5. Using a slotted spoon, remove shrimp to serving platter; set aside.</p>
<p> 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.</p>
<p> Makes 2 servings</p>
<p> This is great served over noodles or rice. Hope you enjoy your shrimp!</p>
<p>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 <a target="_blank" href="http://cooking101.org/how-to-make-hard-boiled-eggs/">boil eggs</a>.</p>
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