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Shrimp In Dill Sauce
From “Any Way You Measure – Creative Cookery”
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup milk
- 1 cup half and half
- 1 teaspoon lemon juice
- 2 tablespoons dill weed
- 2 tablespoons chives
- ¾ teaspoon salt
- 1 teaspoon curry powder
- 1 pound cooked shrimp
- 6 ounces sliced mushrooms, sautéed
In saucepan, over low heat, melt butter and flour. Stir until smooth. Add milk and half and half. Continue stirring until sauce thickens. Remove from heat and add rest of ingredients. Serve over rice. May be frozen; if so heat for ½ to ¾ hour at 350 degrees. Serves6-8.
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