Dill Sauced Shrimp
|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)|
Saute onion in 1 tablespoon butter in a large skillet until tender, add shrimp, wine, and garlic powder.
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.