Cooking Light JUNE 2011
1. Pour broth into a 2-cup glass measure. Microwave at MEDIUM-HIGH 1 minute.
2. Combine broth, thyme, and black pepper in a large saucepan over medium-high heat, and simmer.
3. Heat a medium skillet over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté for 3 minutes or until tender. Add flour, stirring with a whisk. Stir carrot mixture and shrimp into broth mixture; cover and simmer 5 minutes. Stir in cream; cover and simmer 4 minutes.
Sustainable Choice: Be sure to buy U.S. wild-caught or farmed shrimp for the best sustainable option.
Go to full version of