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Shrimp Sauce

Shrimp Sauce

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Shrimp Sauce
  • 800 ml. bechamel Sauce
  • 200 ml. raw Cream
  • 25 Gr. Margarine
  • 1 teaspoon salt
  • 1 pinch freshly ground white pepper
  • 300 Ml. Fish Water
  • 75 Gr. Shrimp Butter
  • 100 Gr. Shrimp Trimmed
  • 1 tea spoon Red Pepper


Directions
  1. Béchamel sauce, fish stock and cream and simmer until desired consistency, put in a deep frying pan, stirring well to hold the bottom with a spatula.
  2. take fire sauce, shrimp into the solid oil watercress and mix.
  3. Strain through a fine strainer spend.
  4. Melt the margarine in a frying pan.
  5. Heat Stir in shrimp and solid sauce. Check clerk sauce with salt and pepper.
  6. You can add a little red pepper.
  7. Shrimp Sauce Your Service Ready …
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