Total Time
25mins
Prep 15 mins
Cook 10 mins

Low in fat, this sauce is very good over rice, pasta, or even a baked potato.

Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

This is Amazing! I added 1/2 of a 1/4 cup of parmesean to the sauce while it was thickening. I also used 1 tbs of dehydrated unions in the oil and 1 tbs of minced garlic instead of a whole onion. I am making this a favorite! ? Thank you Red Apple Guy :)

Happy Baker 67 February 10, 2014

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