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Creamy Shrimp with Lemon and Dill
Ingredients
1 bunch green onions, chopped
1 teaspoon vegetable oil
1 cup chicken broth
1 pound shrimp, shelled and deveined
2 tablespoons sour cream
2 tablespoons Dijon mustard
1 teaspoon cornstarch
1/4 cup freshly chopped dill
1 teaspoon fresh lemon juice
Pepper, to taste
Directions
Cook the green onions in the oil until soft. Add 3/4 cup of the chicken broth; bring to boil. Add shrimp, reduce heat, and cook until shrimp turn pink, about two minutes.
While the shrimp cooks, combine the remaining 1/4 cup chicken broth, sour cream, mustard and cornstarch. Pour over shrimp. Cook until thickened, about one minute. Stir in dill, lemon and pepper.
Suggestions
Serve with rice pilaf and steamed asparagus