A vibrant and flavorful shrimp dish with a zesty lime and cilantro sauce.
Heat the butter in a large skillet over medium heat.
Ensure the butter doesn't burn by keeping the heat moderate.
Stir in the flour and cook, stirring constantly, until it forms a golden roux.
Keep stirring to avoid lumps in the roux.
Add the chopped onion, celery, and minced garlic to the skillet and sauté until softened.
Chop the vegetables evenly for consistent cooking.
Gradually pour in the broth while stirring, then add the chopped cilantro, salt, and pepper.
Add the broth slowly to maintain a smooth consistency.
Add the shrimp to the skillet and toss to coat in the sauce.
Ensure the shrimp are evenly coated with the sauce.
Cover the skillet and cook until the shrimp turn pink and opaque.
Avoid overcooking the shrimp to keep them tender.
Remove from heat, squeeze in the lime juice, and adjust seasoning with hot sauce.
Taste and adjust the seasoning to your preference.
Serve immediately with your choice of rice or pasta.
Garnish with extra cilantro for a fresh touch.
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