Rating: 4.5 stars
17 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 5
  • 5 star values: 9
Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light June 2011

Gallery

John Autry; Styling: Leigh Ann Ross

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour broth into a 2-cup glass measure. Microwave at MEDIUM-HIGH 1 minute.

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  • Combine broth, thyme, and black pepper in a large saucepan over medium-high heat, and simmer.

  • 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.

Nutrition Facts

258 calories; fat 12.9g; saturated fat 5.5g; mono fat 4.9g; poly fat 1.4g; protein 24.3g; carbohydrates 9.9g; fiber 1.1g; cholesterol 200mg; iron 3.1mg; sodium 478mg; calcium 88mg.
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