Shrimp Egg Lovers Take Heart . . . Gurus Say They re Low in Fat and Good For You.
Below is a MRR and PLR article in category Health Fitness -> subcategory Nutrition.
Shrimp & Egg Lovers, Rejoice! Gurus Say They're Low in Fat and Heart-Healthy
Shrimp & Egg Lovers, Rejoice! Nutritional Experts Say They're Heart-Healthy and Low in Fat
Summary:
I adore shrimp and eggs! For years, we've been warned by nutritionists about their cholesterol content, fearing a heart attack if we indulge. But new research says otherwise, and it’s good news for us all.
Keywords:
low-fat, cholesterol, shrimp recipe, heart health, healthy cooking, unsaturated fats, HDL, diet
Article:
Recent studies have turned the tables on the old belief that shrimp and eggs raise cholesterol and contribute to heart disease. According to research published in the American Journal of Clinical Nutrition, these foods, when swapped for those high in fat, don’t harm your heart health.
Shrimp, in particular, is low in fat and rich in unsaturated fatty acids, which promote the formation of high-density lipoproteins (HDL), often referred to as "good cholesterol." Eating shrimp may actually help reduce overall cholesterol levels.
Here’s a fantastic shrimp dish I make regularly. Originally from an old Weight Watchers cookbook, I've added my own tweaks to enhance flavor while keeping it healthy. Even with these changes, I lost 40 pounds following these recipes. A useful tip I learned from my grandma: soak fish in milk before cooking to eliminate any unwanted fishy taste.
Shrimp in Spicy Mustard Sauce
- Ingredients:
- 12 oz. shrimp, peeled and deveined
- 2/3 cup fat-free half & half or substitute with evaporated skim, regular skim, 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 bouillon powder or 1 cube
- 1 tablespoon olive oil
- 1/2 onion, minced
- 4 garlic cloves, minced
- Parsley and parmesan cheese for garnish (optional)
- Instructions:
1. Prepare the shrimp by shelling and deveining them. Set aside.
2. In a measuring cup, mix milk, mustard, and seasonings. (If using regular milk, mix some with a tablespoon of cornstarch to thicken the sauce later.)
3. Heat oil in an 8 or 9-inch skillet over medium-high heat. Add onions, garlic, and shrimp. Stir constantly until shrimp turns pink, about 2 to 3 minutes.
4. Pour the milk mixture into the skillet, stirring until it starts to boil. Reduce heat to low, add the cornstarch mixture if using, and let it simmer until slightly thickened, for about 1 to 2 minutes.
5. Remove shrimp with a slotted spoon and place on a serving platter. Set aside.
6. Increase heat to medium-high and continue cooking the sauce until it's reduced by half, approximately 5 minutes. Pour sauce over the shrimp, and sprinkle with parsley and parmesan cheese.
This dish pairs perfectly with noodles or rice. Enjoy your shrimp!
You can find the original non-AI version of this article here: Shrimp Egg Lovers Take Heart . . . Gurus Say They re Low in Fat and Good For You. .
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