Shrimp etoufee new orleans style - butter busters^

4 servings

Ingredients

Quantity Ingredient
4 eaches Tb liquid Butter Buds
2 eaches Tb flour
1 cup Fat free chicken broth
1 each Tb onion powder
2 teaspoons Thyme
¼ teaspoon Lite salt, optional
¼ teaspoon Red pepper
¼ teaspoon Ground black pepper
1 cup Sliced celery
1 cup Chopped sweet red bell pepper
1 pounds Large shrimo, peeled and deviened
2 eaches Tb liquid Butter Buds or fatfree chicken broth

Directions

In a small saucepan combine Butter Buds and flour on low heat until mixture turns golden brown. Remove from heat and cool slightly.

Gradually stir in 1 cup chicken broth; set aside. In a cup combine onion powder, thyme, salt, red and black peppers; set aside. In a large skillet heat the remaining Butter Buds until hot. Add celery and red bell pepper. Cook, stirring occasionally until tender, about 5 minutes. Add shrimp, cook, stirring occasionally until shrimp turns pink, about 2 minutes. Sprinkle with reserved seasoning mixture, stirring to coat. Add the reserved broth mixture. cook and stir until the sauce thickens, about 3 minutes. serve over steamed rice. Per serving: 158 call., 1.6g fat (9%), 221mg chol., 2g fiber, 25g pro., 10g carb., 625mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-26-95

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