February 24, 2010

Wednesday's Chow - Shrimp Caprice

I first posted this recipe in October 2008, but since it's Lent and I like to go meatless on Fridays (the only time of the year I do on Fridays), I thought I'd help those who are like me and post this seafood recipe again.  I really like it, as did my children when they were small (they still like it).

Shrimp Caprice

As promised, here's another quick and easy shrimp recipe. Serve with a salad and green peas and you have a nice meal.


Shell and clean 1 lb of cooked or frozen shrimp. Make a medium cream sauce using 4 tablespoons of butter, 4 tablespoons flour, and 2 cups of chicken broth (made with 2 cups of water and 2 chicken bouillon cubes). Cook until thickened. Season with 1/2 teaspoon salt, a little pepper, 1 tablespoon lemon juice, 1 teaspoon grated onion, and 1 teaspoon fresh dill, 1/4 teaspoon or dried dill OR 1/4 teaspoon dill seeds. (Dill really gives this dish its special flavor). Add shrimp to sauce. Reseason to taste. Serve over freshly cooked rice.

* From the cookbook - "Quick and Easy Meals for Two" by Louella G. Shouer. I've had this book over 27 years. This is about the only recipe I've made consistently from it.
Anna Kathryn Lanier


Amber Leigh Williams said...

Wow, great recipe! Just in time for spring. Thx!


Virginia said...

This sounds like a great recipe! You have some of the best recipes here on your blog!