Stuffed with Shrimp Italian Shells - Butter Busters^
INGREDIENTS:
4 ea Tb liquid Butter Buds 1 c Sliced celery
2 ea Tb flour 1 c Chopped sweet red bell
1 c Fat free chicken broth -pepper
1 ea Tb onion powder 1 lb Large shrimo, peeled and
2 t Thyme -deviened
1/4 t Lite salt, optional 2 ea Tb liquid Butter Buds or
1/4 t Red pepper -fatfree chicken broth
1/4 t Ground black pepper
4 ea Tb liquid Butter Buds 1 c Sliced celery
2 ea Tb flour 1 c Chopped sweet red bell
1 c Fat free chicken broth -pepper
1 ea Tb onion powder 1 lb Large shrimo, peeled and
2 t Thyme -deviened
1/4 t Lite salt, optional 2 ea Tb liquid Butter Buds or
1/4 t Red pepper -fatfree chicken broth
1/4 t Ground black pepper
In a small saucepan combine Butter Buds and flour on low heat until mixture 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, red and black peppers; set aside. In a large skillet heat the remaining Butter Buds 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. serve over steamed rice. Per serving: 158 call., 1.6g fat (9%), 221mg chol., 2g fiber, 25g pro., 10g carb., 625mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
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