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Ingredients
- 1/4 c. Unsalted butter
- 3 Tbsp. All purpose flour
- 1/4 c. Finely diced onions
- 1/4 c. Finely diced celery
- 3/4 c. Fish stock or possibly clam juice
- 2 Tbsp. Chopped cilantro
- Â Â Salt and pepper to taste
- 1Â 1/2 lb Shrimp, peeled and deveined
- 1 tsp Fresh lime juice
Directions
- About it in a local cookbook called A Taste Of Park City Past & Present.
- Heat butter in saucepan over medium heat. When melted, stir in flour and cook, stirring constantly for 3 to 5 min till flour is golden.
- Add in onions, celery and garlic. Continue to stir 3 to 5 min more. Whisk in stock or possibly clam juice. When well blended, add in cilantro and seasonings.
- Cook for 3 min. Stir in shrimp. Cover and cook for 5 min or possibly till sauce is thick and flavors are blended. Add in lime juice just before serving.
- Serve over rice or possibly pasta.
- RG's tips: 1. The first time I made this, I didn't have fish stock or possibly clam juice so I used the shrimp shells in a c. of water and cooked it down to 3/4 c.. It worked just fine but not as well as fish stock or possibly clam juice.
- 2. If I remember correctly, the second time I made this dish, I only used 2 Tbsp. of flour and it came out better. It's one of those ingredients you will have to experiment with.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1008g | |
| Calories 1262 | |
| Calories from Fat 523 | 41% |
| Total Fat 59.21g | 74% |
| Saturated Fat 31.72g | 127% |
| Trans Fat 0.0g | |
| Cholesterol 1156mg | 385% |
| Sodium 1616mg | 67% |
| Potassium 1581mg | 45% |
| Total Carbs 29.36g | 8% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.3g | 2% |
| Protein 145.36g | 233% |
