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