2015 Kids Recipe Challenge Winning Recipe: 3rd Place!
Johanna, from Bancroft, thinks this recipe is delicious. Change up your routine and serve this unique dish over mashed squash or sweet potato. Rice is great to sop up the sauce with the shrimp.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Makes: 4 servings
Ingredients
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Canola oil |
1 Tbsp (15 mL)
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Mushrooms, sliced |
1 pkg (227 g)
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Onion, diced |
1
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Celery, diced |
2 stalks
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Carrot, diced |
1 large
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Cloves garlic, minced |
2
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Chopped fresh parsley |
2 Tbsp (20 mL)
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Hot pepper flakes |
1/4 tsp (1 mL)
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Pinch each salt and fresh ground pepper |
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All purpose flour |
1 Tbsp (15 mL)
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Sodium reduced vegetable or chicken broth |
1 cup (250 mL)
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Large raw shrimp, peeled and deveined (thawed) |
1 lb (454 g)
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Directions
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In a large nonstick skillet heat oil over medium heat. Cook mushrooms, onion, celery, carrot, garlic, parsley, hot pepper flakes, salt and pepper for about 8 minutes or until liquid evaporates and vegetables start to become golden.
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Stir in flour until absorbed. Add broth and bring to a simmer, stirring.
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Stir in shrimp and cook, stirring gently for about 5 minutes or until shrimp are pink and firm.
Nutrition Information per serving:
Calories: 201 kcal
Protein: 28 g
Fat: 5 g
Carbohydrate: 11 g
Fibre: 2 g
Sodium: 426 mg
Last Update – August 8, 2017