Shrimp Bisquefish, low-cal, main dish 1 lb large shrimp, peeled and deveined 1 large onion, finely chopped 2 ribs celery, finely chopped 1 tablespoon unsalted butter 1 medium red bell pepper,finely diced 2 cloves garlic, finely minced 1/4 cup all-purpose flour 2 teaspoon sweet paprika 2 tablespoon tomato paste 1 quart low-sodium chicken broth 2 1/2 oz butter buds 1/2 cup cream sherry 2 whole bay leaves 1/4 teaspoon thyme 1/2 teaspoon sweet basil 1/2 teaspoon black pepper 1/4 teaspoon white pepper 1/4 teaspoon tabasco sauce 2 tablespoon fine brandy 2/3 cup no-fat sour cream 1/4 cup finely chopped fresh parsley Saute the shrimp, onion and celery in the butter over medium heat in a large saucepan for 4 minutes, then add the red bell pepper, garlic and flour. Continue to saute for 2 more minutes. Add the paprika and tomato paste and blend well. Keeping the sauce at a simmer, add the chicken broth, Butter Buds, sherry, bay leaves, thyme, basil, fresh ground black pepper, white pepper and Tabasco sauce. Add the brandy and sour cream and blend till smooth (use a wire whisk). Add the parsley, stir it in, and heat for 1 minute. Serve at once. Approximate values per serving: 351 calories, 7 g fat, 25 mg cholesterol, 997 mg sodium, 18 percent calories from fat. From The Arizona Republic, March 29, 1995 Typed by Joyce Kohl, THE IMPROV BBS Posted by Joyce Kohl, þ THE IMPROV BBS þ KOOK-NET Hub þ (602) 991-4849 |
