2 tsp. chopped onion
1 tsp. butter, melted
1 1/2 lbs. med. shrimp, peeled and deveined
3/4 c. Chablis or dry white wine
1/8 tsp. garlic powder
3 tbsp. butter
3 tbsp. flour
1 1/3 c. skim milk
2 tbsp. lemon juice
1 tbsp. dill weed, chopped fresh (or 1 tsp. dried whole dill weed)
1/4 tsp. salt
Rice

Saute onion in 1 tablespoon butter until tender; add shrimp, wine, garlic powder. Bring to a boil. Cook 5 minutes, stirring. Remove from heat, set aside.

Melt 3 tablespoons butter in saucepan over low heat; add flour, stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add lemon juice, dill weed, salt, stir.

Add flour mixture into shrimp mix and cook 5 minutes, stirring well. Spoon over rice. Serve immediately. 4-6 servings.