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Reduced Fat Shrimp Fettuccini
½ cup water
½ cup diced onions
¼ cup chopped celery
¼ cup bell pepper
4 tablespoons plain flour
2 cups cold skim milk
1 pound peeled shrimp (small size)
¼ cup chopped green onion tops
¼ cup grated parmesan cheese
1 8 oz. pack low fat pasta "cooked and drained"
½ cup grated, low-fat mozzarella cheese
In a 6 to 8 quart pot, take water, onion, celery, and bell pepper and cook on medium heat until veggies turn clear.
Add an additional ½ cup of water any time veggies begin to dry out.
Remove from heat.
In separate container mix flour and milk until flour is completely dissolved.
Add flour and milk mixture, along with shrimp and green onion tops to veggies. Return to medium-low heat and cook until
shrimp are firm (about 15 to 20 minutes). Season to taste. Add grated parmesan cheese and pasta and leave on heat until
all ingredients are hot. Remove from heat and serve immediately. Put grated mozzarella cheese on top of serving in each plate.
If sauce appears too thick once pasta is added, simply add either water or skim milk to pot until
desired consistency is reached.