In saucepan heat 2 tbls butter, add the shallots, shrimp and wine and cook 2 minutes.
In a separate saucepan melt the remaining butter, add the flour and stir with a wire whisk until blended. Meanwhile, bring the milk to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.
Add the sauce and the dill to the shrimp mixture and cook slowly 5 minutes longer.
Serve over rice.
Per Serving (excluding unknown items): 358 Calories; 19g Fat (53.8% calories from fat); 27g Protein; 11g Carbohydrate; trace Dietary Fiber; 224mg Cholesterol; 363mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 3 1/2 Fat.
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 158 (25%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||23 %|
|Saturated Fat 9.9g||50 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 210.2mg||65 %|
|Sodium 283.1mg||10 %|
|Potassium 385.2mg||10 %|
|Total Carbohydrate 82.6g||24 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 81g|
|Protein 31.2g||45 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 634
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