Sweet ’16 Challenge – Week 2 Recipe Idea!

A quick, delicious option for you! Enjoy!


recipe picture

Preparation time: 20 minutes
Cook time: 15 minutes
Makes: 4 servings


1 tbsp (15 mL) canola oil

1 pkg (227 g) mushrooms, sliced

1 onion, diced

2 stalks celery, diced

1 large carrot, diced

2 cloves garlic, minced

2 tbsp (30 mL) chopped fresh parsley

¼ tsp (1 mL) hot pepper flakes

Pinch each salt and fresh ground pepper

1 tbsp (15 mL) all-purpose flour

1 cup (250 mL) sodium reduced vegetable or chicken broth

1 lb (454 g) large raw shrimp, peeled and deveined (thawed)


  1. In a large nonstick skillet heat oil over medium heat. Cook mushrooms, onion, celery, carrot, garlic, parsley, hot pepper flakes, salt and pepper for about 8 minutes or until liquid evaporates and vegetables start to become golden.
  2. Stir in flour until absorbed. Add broth and bring to a simmer, stirring.

3. Stir in shrimp and cook, stirring gently for about 5 minutes or until shrimp are pink and firm


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