| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Seafood |
Norwegian |
Norwegian |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Raw shrimp |
| 6 |
tb |
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 |
tb |
Dairy sour cream |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 2 |
tb |
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
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”