- 1/4 c. butter
- 2 tbsp. grated onion
- 1/4 c. cornstarch
- 2 c. whole milk
- 3/4 c. dry sherry
- 1/2 lb. clean chopped shrimp
- 1/4 tsp. curry powder
- 1/4 tsp. garlic powder
- 1/4 tsp. tarragon
- 2 tsp. Worcestershire sauce
- 1/4 tsp cayenne pepper or Tabasco
- 1/8 tsp. yellow food color
Melt butter over low heat. Add onions and sauté until clear. Add
flour and mix to smooth consistency. Add whole milk, stirring constantly
until thickened. Add shrimp, curry powder, garlic powder, tarragon,
sauce, pepper and food color. Cook over low medium heat until shrimp
are done, then add sherry. Broil 6 redfish fillets till flakes.
Serve topped with hot sauce.
Note: Other fish fillets may also be use (trout, catfish, flounder).