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Ingredients
1 pound fresh shrimp
Juice of ½ lemon
4 tablespoons butter
2 tablespoons flour
½ teaspoon dry mustard, or as desired
1 ¼ cups milk or half-and-half
½ teaspoon Worcestershire sauce, or as desired
Salt and pepper to taste
½ cup frozen peas
Nutritional analysis per serving (4 servings)
10 grams carbs; 240 milligrams cholesterol; 331 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 21 grams fat; 1 gram fiber; 549 milligrams sodium; 27 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel and devein shrimp. Mix shrimp with lemon juice.
- Step 2
Heat butter in a large skillet over medium heat and saute shrimp until they turn opaque (about 2 minutes). Remove and reserve.
- Step 3
Mix flour with dry mustard and add to skillet, stirring to form a smooth roux. Add milk and bring to the boil, whisking constantly to produce a smooth sauce. Season to taste with Worcestershire, salt and pepper. Add frozen peas, return to the boil and cook 1 minute, or until peas are done to taste.
- Step 4
Return shrimp to skillet to heat through and finish cooking (about 1 minute). Pour mixture into serving dish. Serve over rice.
Private Notes
Comments
My childhood comfort food! You can use cooked shrimp for a quicker version. Simply make the roux with 2 tablespoons of butter instead of 4, and proceed as directed. Then add the cooked shrimp when you add the peas. I like to add a couple of dashes of liquid hot sauce as well, and garnish the dish with some chopped chives or even green onions.
I've made this with roughly chopped artichoke hearts in place of the peas and it's equally delicious. You can add a spash of sherry in Step 3 and a sprinkle of paprika to finish. Or just enjoy it as written!
My childhood comfort food! You can use cooked shrimp for a quicker version. Simply make the roux with 2 tablespoons of butter instead of 4, and proceed as directed. Then add the cooked shrimp when you add the peas. I like to add a couple of dashes of liquid hot sauce as well, and garnish the dish with some chopped chives or even green onions.