Shrimp Sauce From Norway

Rekesaus, a flavorful shrimp creation, is served traditionally in Norway with boiled fish pudding, and Fiske-pudding.

1 pound uncooked shrimp.

6 tablespoons butter.

3 tablespoons flour.

One and a half cups of fish stock.

One and a half cups of milk.

1 tablespoon sour cream.

Salt, and pepper to taste.

2 tablespoons chopped fresh dill.

Cook the shrimp in boiling salt water until they become pink. Drain and cool. Remove the shells and devein. Cut into pieces. Melt 3 tablespoons of butter in a large saucepan. Stir in the flour and mix well. Gradually add the fish stock and milk, stirring constantly. Then add the remaining butter and the sour cream, stirring constantly.

Season with salt and pepper. Cook slowly until thick and smooth. Add the shrimp and cook for one minute. Mix in the dill and remove from the heat. Serve hot. Makes about three cups.

If desired, the sauce may be made with three cups of milk instead of the mixture of fish stock and milk.