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1 tablespoon garlic butter
2 teaspoons country Dijon mustard
2 teaspoons flour
1/2 teaspoon seafood seasoning
1 pound peeled/deveined shrimp (thawed, if needed)
1/4 cup cream sherry
1 (10.75-ounce) can condensed cream of shrimp soup
1/2 cup reduced-fat milk
1. Preheat large saucepan on medium-high 2-3 minutes.
2. Place garlic butter in saucepan; swirl to coat. Stir in mustard, flour, and seasoning. Cook 1-2 minutes, stirring constantly, or until well blended and bubbling.
3. Stir in (in this order) shrimp, sherry, soup, and milk. Reduce heat to medium; cook 8-10 minutes, stirring occasionally, or until shrimp are opaque and sauce thickens. Serve over mashed potatoes.
CALORIES (per 1/4 recipe) 240kcal; FAT 9g; CHOL 190mg; SODIUM 900mg; CARB 10g; FIBER 1g; PROTEIN 25g; VIT A 6%; VIT C 4%; CALC 10%; IRON 15%