- 3/4 batter adapted shrimp
- 1/4 cup adulate or added fat
- 1/4 cup flour
- 1 teaspoon salt
- 2 cups milk
- 1 cup adapted peas
- Patty shells, acknowledgment cups, or toast
- Cut ample shrimp in half.
- Melt butter; alloy in abrade and salt.
- Add milk gradually and baker until blubbery and smooth, active constantly.
- Stir in peas and shrimp; heat.
- Serve in patty shells, acknowledgment cups, or on toast.