Breakfast Egg Recipes
I love shrimp! I love Breakfast Egg Recipes! I begged and pleaded, don’t drive them away from me. All these years the nutritional gurus have already been telling us they’re rich in cholesterol and when you eat the two of these foods you’ll have heart attack! Now, well conducted research that low-fat shrimp and eggs, substituted for fats, will not raise blood cholesterol and they are not a major cause of heart disease. A study published within the American Journal of Clinical Nutrition says despite everything cholesterol, shrimp is perfectly healthy for you.
This is not a health concern, because shrimp is low-fat that has a rich content of highly unsaturated efas, which resulted in formation of high-density lipids, popularly known as “good cholesterol”. Consuming shrimp may possibly lower blood cholesterol.
So, here’s a fantastic shrimp dish I make very often. The original recipe exited an old Weight Watcher Cookbook, but remember (something I learned from my Grandma) I usually include a few extras making it taste better and substitute some ingredients, but it’s still healthy cooking. I lost 40 lbs. on these recipes in spite of additions. Here’s a little gem I would like to spread about fish. I always soak it in milk before cooking; it appears to be to take away any bad fishy taste.
Breakfast Egg Recipes Sauce
Shrimp in Spicy Mustard Sauce
12 oz. shrimp, peeled, deveined
2/3 cup free of fat ½ & ½, or substitute evaporated skim, regular skim or low-fat milk or soy milk
2 tablespoons Dijon Mustard
½ teaspoon curry powder
¼ teaspoon cumin
¼ teaspoon black pepper
1 teaspoon lemon juice
½ teaspoon chicken bullion powder or 1 cube
1 tablespoon olive oil
½ onion, minced
4 garlic cloves, minced
Parmesan Cheese Breakfast Egg Recipes
1. Shell & devein shrimp and place aside.
2. In 1-cup liquid measure combine milk, mustard and seasonings, reserved (should you use milk instead of the devoid of fat ½ & ½ , mix several of the milk having a tablespoon of cornstarch and enhance 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, 2-3 minutes.
4. Pour milk mixture into skillet and cook, stirring constantly, until mixture relates to a boil. Reduce heat to low, (add cornstarch mixture if using) let simmer until slightly thickened, one or two minutes.
5. Using a slotted spoon, remove shrimp to serving platter; schedule.
6. 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.
Makes 2 servings
This is wonderful served over noodles or rice. Hope you enjoy your shrimp!