Heat half the butter in a non-stick skillet un- til it bubbles. Add celery, onion, mushrooms & shrimp. Saute only until the onions are clear & the celery a little pliable. Add fish stock. Melt the other half of the butter in a 2-qt. saucepan & stir in the flour to make a roux. Add the warm milk, stirring constantly until the mixture thickens & is thoroughly blended. Combine with the fish stock mixture, tomato puree, salt and pepper. If too thick, correct with a bit more milk. Splash in the sherry and serve hot.
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|Serving Size: 1 Serving (254g)|
|Recipe Makes: 6|
|Calories from Fat: 13 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 57.5mg||18 %|
|Sodium 213.4mg||7 %|
|Potassium 364.4mg||10 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 12.9g|
|Protein 11.4g||16 %|
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Calories per serving: 126
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