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Dill Sauced Shrimp

southern.chef's picture
  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)

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.

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