1 pound H-E-B Wild New Harvest Gulf Shrimp
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped cilantro
2 tablespoons minced garlic
1/2 tablespoons fresh lime juice, to taste
1/4 (1/2 stick) cup H-E-B Butter
2 tablespoons flour
1 (8-ounce) bottle clam juice
1/2 teaspoon each Alessi Salt and Hill Country Fare Black Pepper
Peel and devein shrimp. Finely chop onion, celery, cilantro, and garlic. Squeeze lime for juice and set aside.
Melt butter in a large skillet over Medium heat. Stir in flour and cook 3 minutes, stirring constantly, until flour is golden brown.
Add onions, celery, and garlic. Cook 3 minutes.
Gradually stir in clam juice. Add cilantro, salt, and pepper. Cook 1 more minute.
Add shrimp and toss to coat. Cover skillet and cook 2 to 3 minutes, stirring halfway through, until shrimp turn from translucent to opaque (white) and curl to form the letter "C".
Remove skillet from heat, add lime juice, and season to taste. Serve immediately
No Nutritional Information Available