2 lbs Ground Chuck
1 Yellow Onion thinly sliced
16 oz mushrooms I used a blend of cremini and shitaki
2 cups beef broth – divided. I use canned fat-free low sodium
2 tbsp all-purpose flour
6 tbsp butter
4 sliced scallions white and green sections
salt and pepper to taste
In olive oil, saute onions and celery in a large saucepan for about 10 minutes, until softened. Mix in the granulated garlic.
In a large pot, mix the chicken stock and flour together until smooth and pour over the onion mixture, stir, bring to a boil and then simmer over low heat for 30 minutes until thickened.
Combine lime juice, chili, Tabasco sauce, and shrimp and cook for another 5 minutes.
Combine crabmeat, green onions, and parsley, and cook for another 5 minutes.
Serve hot over rice and voila!
Simple, easy and delicious! We love shrimp so much, and with the right recipe, you’ll feel the ocean in your plate! Try this, it’s worth it.