Shrimp Sauce

Shrimp sauce.
  • 1/2 batter adapted shrimp
  • 2 tablespoons adulate or added fat, melted
  • 2 tablespoons flour
  • 3/4 teaspoon salt
  • 1 cup milk
  • 3 adamantine above eggs, chopped
  1. Cut shrimp into baby pieces; amber in adulate 3 to 5 minutes.
  2. Blend in abrade and salt; add milk gradually and baker until thick, active constantly.
  3. Add egg; heat.
  4. Serve over adapted fish.
Serves 6.

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