Servings: 1
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 Salt and pepper to taste
- 1 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.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 1007g | |
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 1615mg | 67% |
Potassium 1572mg | 45% |
Total Carbs 29.3g | 8% |
Dietary Fiber 1.6g | 5% |
Sugars 2.28g | 2% |
Protein 145.32g | 233% |
Advertisement
Advertisement