Makes 6 servings.



  1. Cook garlic in butter in large skillet or saucepan until soft but not brown. Discard garlic.
  2. Blend flour into butter.
  3. Add broth and wine.
  4. Cook, stirring, until sauce is smooth and thickened.
  5. Add Shrimp, salt and pepper. Cook 3 to 5 minutes or until Shrimp are tender.
  6. Add lemon juice and pimientos.
  7. Serve over beds of fluffy rice.
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