Exquisite Shrimp

• 2 lb. shrimp (raw)
• 2 c. liquid (1/2 dry white wine, 1/2 water)
• 6 peppercorns
• 1 bay leaf
• 6 to 7 Tbsp. butter
• 3 Tbsp. flour

1. Remove shells and veins.
2. Discard veins, but save shells! Put shells, liquid, pepper, bay leaf and pinch of salt in saucepan and bring to a boil.
3. Reduce heat and simmer 15 minutes.
4. Strain through sieve; discard shells.
5. If there is more than 1 1/2 cups liquid, boil down to that volume.
6. Melt 3 tablespoons butter in top of double boiler over flame.
7. Blend in flour and add 1 1/2 cups liquid, stirring constantly.
8. Continue stirring until sauce thickens.
9. Place over simmering water and cover.
10. Heat 3 to 4 tablespoons butter in skillet and add peeled shrimp which have been rinsed in water and dried.
11. Stir-fry 4 to 5 minutes.
12. Don't overcook.
13. Turn shrimp, butter and juices into sauce in double boiler.
14. Serve over rice.

shrimp, liquid, peppercorns, bay leaf, butter, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754499 (may not work)