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.
Ingredients
- 12 oz. shrimp, peeled, deveined
- 2/3 cup fat free 1/2 and 1/2, or substitute evaporated skim, regular skim or low-fat milk or soy milk
- 2 tablespoons Dijon mustard
- 1/2 tsp. curry powder
- 1/4 tsp. cumin
- 1/4 tsp. black pepper
- 1 tsp. lemon juice
- 1/2 tsp. chicken bullion powder or 1 cube
- 1 Tbsp. olive oil
- 1/2 onion, minced
- 4 garlic cloves, minced
- parsley and parmesan cheese for garnish (optional)
Directions
Shell and 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 and 1/2, mix some of the milk with a Tbsp. 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!
If you would like lots more free tips and recipes, visit my website at www.healthy-cooking.ideatreasury.com
By Helen from Las Vegas, NV
Editor's Note: We visited the above site and didn't find any recipes but maybe there will be recipes posted there in the future.
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