Shrimp Scampi - Butter Busters^
INGREDIENTS:
2 lb Medium raw shrimp, shelled 1/8 t Paprika
-and deviened 1/3 c Sherry or cooking sherry
1/4 c Liquid Butter Buds or 1 t Worcestershire sauce
-fatfree chicken broth 1/2 c Evaporated skim milk
1/2 lb Sliced fresh mushrooms 2 ea Tb flour
1 c Coarsely chopped onion 4 c Cooked white rice
1 1/2 c Coarsley diced tomato 1/2 c SnackWell's fatfree wheat
1/2 t Lite salt, optional -crackers, crushed
1/4 t Pepper 1 ea Tb liquid Butter Buds
2 lb Medium raw shrimp, shelled 1/8 t Paprika
-and deviened 1/3 c Sherry or cooking sherry
1/4 c Liquid Butter Buds or 1 t Worcestershire sauce
-fatfree chicken broth 1/2 c Evaporated skim milk
1/2 lb Sliced fresh mushrooms 2 ea Tb flour
1 c Coarsely chopped onion 4 c Cooked white rice
1 1/2 c Coarsley diced tomato 1/2 c SnackWell's fatfree wheat
1/2 t Lite salt, optional -crackers, crushed
1/4 t Pepper 1 ea Tb liquid Butter Buds
Wash and dry shrimp with paper towels; set aside. In a large nonstick skilet, saute mushrooms onion and shrimp in Butter Buds about 3 minutes or until shrimp is pink. Add tomatoes, lite salt, pepper and paprika; simmer, covered 5 minutes. Stir in sherry and Worcestershire. Combine milk and flour to form a smooth paste; stir into shrimp mixture. Bring to a boil, stirring constantly. Reduce heat and simmer 1 minute. Add rice; toss with fork to mix, then heat. Turn into a 2-qt. caserole dish that has been sprayed with Pam. Combine Butter buds and crushed crackers, sprinkle over top and run under broiler unitil browned slightly. Per serving: 292 cal., 2.3g fat., 155mg chol., 2g fiber, 26g pro., 37g carb., 266mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
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