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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Low in fat, this sauce is very good over rice, pasta, or even a baked potato. Ingredients:
3 tablespoons flour |
1 1/2 cups skim milk (see note) |
1 tablespoon olive oil |
1 large onion, chopped |
1 medium garlic clove, chopped |
1 lb shrimp, shelled and deveined |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place flour and milk in a blender and blend until well mixed and smooth.
2. Saute onion in oil on medium heat until tender.
3. Add shrimp and cook, stirring until translucent, about 2 - 3 minutes.
4. Pour liquid in and cook over medium heat stirring until thickened, making sure the shrimp is done, but not overcooked (a total cooking time of 3 to 5 minutes is usually enough for shrimp depending on the size.
5. Add , salt and pepper to taste.
6. Use over pasta or rice and add Parmesan cheese or flakes of red pepper if desired.
7. Note: cream sauces break or coagulate due to high heat, acids or salt. Fat in a sauce helps prevent this, but if you use skim milk as I do, keep the sauce from boiling if possible and add the salt at the end.
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