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Dill Sauced Shrimp Recipe
|Chopped onion||2 Tablespoon|
|Butter/Margarine||1 Tablespoon, melted|
|Medium shrimp||1 1⁄2 Pound, peeled, deveined|
|Chablis/Dry white wine||3⁄4 Cup (12 tbs)|
|Garlic powder||1⁄8 Teaspoon|
|All purpose flour||3 Tablespoon|
|Skim milk||1 1⁄3 Cup (21.33 tbs)|
|Lemon juice||2 Tablespoon|
|Chopped dill weed/1 teaspoon dried dill weed||1 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs) (For Serving)|
Calories 304 Calories from Fat 92
% Daily Value*
Total Fat 10 g16%
Saturated Fat 5.6 g28%
Trans Fat 0 g
Cholesterol 194.9 mg
Sodium 365 mg15.2%
Total Carbohydrates 21 g7.1%
Dietary Fiber 0.76 g3%
Sugars 3.4 g
Protein 27 g54.1%
Vitamin A 12.1% Vitamin C 11.2%
Calcium 17.6% Iron 27.5%
*Based on a 2000 Calorie diet
Bring to a boil.
Cook 5 minutes, stirring constantly.
Remove skillet from heat, and set aside.
Melt 3 tablespoons butter in a medium saucepan over low heat, add flour, stirring until mixture is smooth.
Cook 1 minute, stirring constantly.
Gradually add milk, cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add lemon juice, dillweed, and salt, stirring well.
Stir flour mixture into shrimp mixture, and cook 5 minutes, stirring well.
Spoon shrimp sauce over rice, and serve immediately.