For several years, I posted a weekly recipe on my website. I have not been very active with my website in the past year or two, with the exception of Holiday Cheer, my December-long recipe posts. So, having coming off that wonderful experience and knowing that I do need to get back into the habit of posting on my blog, Wednesday’s Chow is back. This is a recipe I’ve had for over 30 years, having found it in a cooking for two cookbook years and years ago. It’s simple and really delicious. One note though, it’s best eaten fresh. My experience has been that it is not as good tasting the next day. I am not sure why.
1 lb shelled, cleaned and cooked shrimp
4 tbsp butter
4 tbsp flour
2 cup chicken broth (water and two bouillon cubes or canned)
½ tsp salt
Dash of pepper
1 tbsp lemon juice
¼ tsp dried dill
Melt butter and add flour, stirring for a minute. Add chicken broth (I use water and two bouillon cubes). Cook until thickened. Season with salt, pepper, lemon juice and dill. Add shrimp and heat through. Serve over rice.