Shrimp Etoufee New Orleans Style - Butter Busters^
INGREDIENTS:
1 cn (16oz) tomatoes 2 ea Tb liquid Butter Buds
1 ea Onion, chopped 1 ea Tb flour
1 ea Stalk celery, chopped 1 c Skim milk
1 ea Bell pepper, chopped 1/4 t Lite salt, optional
1 ea Bay leaf Black pepper to taste
1/2 t Red pepper 2 c Cooked shrimp
1 t Worcestershire
1 cn (16oz) tomatoes 2 ea Tb liquid Butter Buds
1 ea Onion, chopped 1 ea Tb flour
1 ea Stalk celery, chopped 1 c Skim milk
1 ea Bell pepper, chopped 1/4 t Lite salt, optional
1 ea Bay leaf Black pepper to taste
1/2 t Red pepper 2 c Cooked shrimp
1 t Worcestershire
combine tomatoes, onion, celery, bell pepper, salt, bay leaf, red pepper and Worcestershire sauce. Cook slowly for about 30 minutes or until most of the liquid has evaporated and the vegetabes are very soft. Prepare white sauce by blending Butter Buds with flour and milk very gradually, stirring constantly. Stir and boil 2 minutes adding salt and pepper. combine vegetable mixture, white sauce and shrimp. Serve over rice. Per serving: 107 cal., 1.0g fat (8%), 111mg chol., 1g fiber, 15g pro., 10g carb., 210mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
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