1 lb. fresh or frozen shrimp in shells
4 tbsp. flour (all purpose)
4 tbsp. butter
2 c. milk
1/4 c. Holland House Cooking Wine or your favorite white wine
2 tbsp. lemon juice
Patty shells or toast points


In large saucepan bring 1 quart of water and 3 tbsp. salt to boil. Add shrimp. Heat to boiling, reduce heat and simmer till shrimp turns pink, 1 to 3 minutes. Drain. Peel shrimp and remove black vein. Split peeled shrimp lengthwise.

White Sauce: In medium saucepan melt 4 tbsp. butter; blend in the 4 tbsp. flour till it's absorbed into the butter; let bubble for 1 minute. Remove from heat and stir in milk a little at a time till smooth. Return to medium heat and cook, stirring constantly till thickened. You may want to add a little salt and pepper at this time plus the dry white wine. Stir in shrimp and lemon juice. (You may add other seafood to this dish.) Heat through. Serve on toast points or patty shells.