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Add a photoServings: 4
Ingredients
- 4 tbsp. butter, divided
- 2 tbsp. flour
- 1 c. chicken broth
- 1 tbsp. onion pwdr
- 2 teaspoon thyme leaves, crushed
- 1/4 teaspoon salt
- 1/8 to 1/4 teaspoon grnd red pepper
- 1/8 to 1/4 teaspoon black pepper
- 1 c. sliced celery
- 1 c. minced sweet red bell pepper
- 1 pound lg. shrimp, peeled and deveined
Directions
- In a small saucepan, heat 2 Tbsp. of the butter till warm. Stir in flour. Cook, whisking the mix with a wire whisk till the roux turns golden. Remove from heat and stir to cold slightly. Gradually stir in chicken broth. Set aside.
- In a c., combine onion pwdr, thyme, salt and grnd red and black pepper. Set aside. In a large skillet, heat remaining 2 Tbsp. butter till warm. Add in celery and red bell peppers and cook, stirring occasionally till crisp tender, about 5 min.
- Add in shrimp and cook till shrimp turns pink, about 2 min. Sprinkle with reserved seasoning mix, stirring to coat. Add in reserved broth mix and cook till sauce thickens, about 3 min. Serve over steamed rice. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 4 servings | |
| Calories 261 | |
| Calories from Fat 121 | 46% |
| Total Fat 13.77g | 17% |
| Saturated Fat 7.73g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 203mg | 68% |
| Sodium 509mg | 21% |
| Potassium 410mg | 12% |
| Total Carbs 8.61g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.34g | 2% |
| Protein 24.85g | 40% |
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