Rekesaus (shrimp sauce)

1 Servings

Ingredients

Quantity Ingredient
1 pounds Raw shrimp
6 tablespoons Butter or margarine
¼ cup All-purpose flour
3 cups Milk -or-
1½ cup Milk -and-
1½ cup Fish stock
1 tablespoon Dairy sour cream
½ teaspoon Salt
½ teaspoon Sugar
2 tablespoons Sherry

Directions

Cook shrimps, clean, and cut into pieces. Melt 3 tablespoons butter in a large saucepan. Stir in flour and mix well. Add milk gradually, stirring constantly. Add remaining 3 tablespoons butter, sour cream, salt, and sugar. Mix and cook over low heat, stirring constantly, until smooth and thickened. Add shrimps and cook for 1 minute longer. Add sherry; remove from heat. Serve hot with Fish Pudding. Makes 2 cups.

Hummersaus (Lobster Sauce)

Substitute 2 cups cut-up cooked lobster meat for shrimps in above recipe.

NOTE: Leftover sauce (either shrimp or lobster) may be reheated in double boiler over hot water. Add 1 teaspoon sherry and use for a fish dish next day.

Posted to recipelu-digest Volume 01 Number 567 by ncanty@... (Nadia I Canty) on Jan 20, 1998

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