Dill Sauced Shrimp Recipe
Ingredients
| 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 | |
| Butter/Margarine | 3 Tablespoon | |
| 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 | |
| Salt | 1⁄2 Teaspoon | |
| Hot cooked rice | 1 Cup (16 tbs) (For Serving) |
Nutrition Facts
Serving size
Calories 284 Calories from Fat 84
% Daily Value*
Total Fat 9 g14.6%
Saturated Fat 5.2 g26.2%
Trans Fat 0 g
Cholesterol 312.5 mg104.2%
Sodium 997.1 mg41.5%
Total Carbohydrates 22 g7.5%
Dietary Fiber 0.76 g3%
Sugars 5.4 g
Protein 24 g48%
Vitamin A 8% Vitamin C 7.4%
Calcium 19.7% Iron 12.3%
*Based on a 2000 Calorie diet
Directions
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.
Chef
