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