Rekesaus (shrimp Sauce)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Seafood | Norwegian | Norwegian | 1 | Servings |
INGREDIENTS
| 1 | lb | Raw shrimp |
| 6 | T | Butter or margarine |
| 1/4 | c | All-purpose flour |
| 3 | c | Milk -or- |
| 1 1/2 | c | Milk -and- |
| 1 1/2 | c | Fish stock |
| 1 | T | Dairy sour cream |
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
| 2 | T | Sherry |
INSTRUCTIONS
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@juno.com (Nadia I Canty) on Jan 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1698
Calories From Fat: 866
Total Fat: 97.4g
Cholesterol: 673mg
Sodium: 5329.3mg
Potassium: 2631.6mg
Carbohydrates: 85.8g
Fiber: <1g
Sugar: 57.7g
Protein: 109.4g