Shrimp Etoufee New Orleans Style
|Liquid butter buds||4 Tablespoon|
|Fat free chicken broth||1 Cup (16 tbs)|
|Onion powder||1 Tablespoon|
|Lite salt||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Sliced celery||1 Cup (16 tbs)|
|Chopped sweet bell pepper||1 Cup (16 tbs) (Red Colored)|
|Large shrimp||1 Pound, peeled and deveined|
|Liquid butter buds/Fat free chicken||2 Tablespoon|
In a small saucepan combine liquid Butter Buds and flour using a wire wisk on low heat until mixture (roux) 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, and red and black peppers; set aside.
In a large skillet heat the remaining 2 Tbs.liquid Butter Buds or chicken broth 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.