Title: Rekesaus (Shrimp Sauce)
Categories: Norwegian
Yield: 1 Servings

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

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