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| 1 x ca. 450 g | Raw shrimp |
| 6 Esslöffel | butter or margarine |
| 1/4 Tasse | all-purpose flour |
| 3 Tasse | Milk -or |
| 1 1/2 Tasse | Milk -and |
| 1 1/2 Tasse | Fish stock |
| 1 Esslöffel | dairy sour cream |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | sugar |
| 2 Esslöffel | sherry |
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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.
boiler over hot water. Add 1 teaspoon sherry and use for a fish dish next day.
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