A creamy sauce with chopped shrimp and dill which is great served over the top of cooked cauliflower.
-By Carrie (Strommen) Lennie
4 Tbsp butter
4 Tbsp flour
2 cups milk
¼ cup heavy cream
1 tsp salt
¼ tsp white pepper
1 ½ Tbsp lemon juice
1 ½ lbs shrimp, cooked and chopped fine
2 Tbsp fresh dill, chopped fine
- In a 2-quart enameled or stainless steel saucepan, melt butter.
- Remove from heat and stir in flour. Pour in milk and cream all at once, stirring constantly with a wire whisk; place over low heat and cook until smooth and thick.
- Season with salt, pepper and lemon juice. Add chopped shrimp and cook 1 to 2 minutes or until heated through. Stir in dill and serve over cooked cauliflower.