• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Rekesaus (Shrimp Sauce)

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Category: Norwegian

 Ingredients List

  • 1 lb Raw shrimp
  • 6 tb Butter or margarine
  • 1/4 c All-purpose flour
  • 3 c Milk -or-
  • 1 1/2 c Milk -and-
  • 1 1/2 c Fish stock
  • 1 tb Dairy sour cream
  • 1/2 ts Salt
  • 1/2 ts Sugar
  • 2 tb Sherry


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.
NOTE: Leftover sauce (either shrimp or lobster) may be reheated in double
boiler over hot water. Add 1 teaspoon sherry and use for a fish dish next

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