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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 ¼ cup freshly chopped dill 1 teaspoon fresh lemon juice Pepper to taste |
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Cook the green onions in the oil until soft. Add ¾ cup of the chicken broth; bring to boil. Add shrimp, reduce
heat, and cook until shrimp turn pink, about 2 minutes. While the shrimp cooks, combine the remaining ¼ cup chicken broth, sour cream, mustard and cornstarch. Pour over shrimp. Cook until thickened, about 1 minute. Stir in dill, lemon and pepper. |
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