Shrimp Sauce

Preparation info
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By Robert Carrier

Published 1965

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  • 1 tablespoon butter
  • 1 tablespoon flour
  • ½ pint


Melt butter in a small saucepan and blend in the flour with a wooden spoon. Simmer roux for a minute or two, stirring continuously. Remove from heat and add fish stock.

Return to heat and simmer, stirring constantly, until sauce comes to a boil. Mash buttered shrimps slightly with a fork and add them to the sauce. Just before serving, add cream, and salt, white pepper, cayenne an