Shrimp Etoufee New Orleans Style - Butter Busters^ Recipe

Shrimp Etoufee New Orleans Style - Butter Busters^ Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
4 each: Tb liquid Butter Buds,
1 cup: Sliced celery,
2 each: Tb flour,
1 cup: Chopped sweet red bell,
1 cup: Fat free chicken broth,
-pepper,
1 each: Tb onion powder,
1 lbs: Large shrimo, peeled and
2 t: Thyme,
-deviened,
1/4 t: Lite salt, optional
2 each: Tb liquid Butter Buds or,
1/4 t: Red pepper,
-fatfree chicken broth,
1/4 t: Ground black pepper,

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


Source from luhu.jp