Creamy Shrimp Fettuccine - Butter Busters^
INGREDIENTS:
1/2 c Liquid Butter Buds 1/8 t Tabasco
2 ea Tb flour 1/2 ea Egg Beaters, beaten
3/4 t Lite salt, optional 1 lb Cooked peeled shrimp, halved
1/8 t Cayene pepper 2 ea Tb sherry or cooking sherry
1 1/2 c Evaporated skim milk
1/2 c Liquid Butter Buds 1/8 t Tabasco
2 ea Tb flour 1/2 ea Egg Beaters, beaten
3/4 t Lite salt, optional 1 lb Cooked peeled shrimp, halved
1/8 t Cayene pepper 2 ea Tb sherry or cooking sherry
1 1/2 c Evaporated skim milk
Combine Butter buds, flour and seasoning. Add evaporated skim milk gradually and cook until thickened, stirring constantly. Stir small amount of hot sauce into Egg Beaters; add remaining sauce, stirring constantly. Add shrimp; heat through. Remove from heat and stir in sherry. Serve over rice or toast points. Per serving: 163 cal., 1.5g fat (8%), 118mg chol., 0g fiber, 23g pro., 12g carb., 363mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted
Submitted