Shrimp in Spicy Mustard Sauce

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!

By Helen from Las Vegas, NV