Mexene Shrimp Recipe

Name: Mexene Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs shrimp (peeled and deveined); 4 tablespoons butter; 1 small onion, chopped up small; 4 tablespoons flour; 1 tablespoon chili powder (Mexene,Gebharts or Adams); 2 cups powdered milk (follow directions on box); 4 tablespoons catsup; 1 tablespoon Worcestershire sauce; 1 pinch garlic powder, to taste; 1 bay leaf

Servings: persons

1 12 lbs shrimp (peeled and deveined)
4 tablespoons butter
1 small onion, chopped up small
4 tablespoons flour
1 tablespoon chili powder (Mexene,Gebharts or Adams)
2 cups powdered milk (follow directions on box)
4 tablespoons catsup
1 tablespoon Worcestershire sauce
1 pinch garlic powder, to taste
1 bay leaf

1
Melt butter and saute onions till clear.
2
Add shrimp and cook till lightly pink.
3
Mix flour and chili powder together, then add to shrimp.
4
cook on low for 15 min till flour is cooked (stir frequently).
5
Gradually add premade powder milk to shrimp and flour, stirring continuosly so there are no lumps in gravy, cook for 10 min on low heat.
6
Add catsup, worcestershire sauce, bayleaf and garlic powder to taste.
7
let cook for 20 min on low heat.
8
Serve over steamed rice.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 12 lbs shrimp (peeled and deveined), 4 tablespoons butter, 1 small onion, chopped up small, 4 tablespoons flour, and more.

Yes, Mexene Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexene Shrimp

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