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- 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
- 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.
- take fire sauce, shrimp into the solid oil watercress and mix.
- Strain through a fine strainer spend.
- Melt the margarine in a frying pan.
- Heat Stir in shrimp and solid sauce. Check clerk sauce with salt and pepper.
- You can add a little red pepper.
- Shrimp Sauce Your Service Ready …