Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Submitted By CAROLYN SHAW On 02-26-95

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