Shrimp, Creamed Serves 10

Shell & devein shrimp. Pound shells in mortar until finely crushed. Melt 1 stick butter in large saucepan and add shells and 1 c water. Cover and simmer, stirring, for 10 min. Strain through cheesecloth-lined colander into a bowl. Freeze and remove butter from surface when it hardens, about 20 min. Reserve liquid. In four batches, sauté 1 lb shrimp in 1/4 of the shrimp butter in large skillet over med hi heat until they just start to curl and turn pink, about 3 min. Remove to large bowl as they cook and set aside. Melt remaining butter in large skillet over med heat and whisk in flour. Whisk until smooth and cook until mix no longer tastes of raw flour. Whisk in cream until smooth. Then whisk in milk, wine, and reserved shrimp liquid. Heat to boiling and simmer 5 min, whisking frequently. Pour sauce over shrimp and mix well. Season with Old Bay. Spoon into small soufflé or gratin dishes. Sprinkle w cheese. Place on large baking sheet and broil until cheese melts and browns lightly, about 2 min.

Shrimp 4lb large, unshelled
Butter 2 sticks, unsalted
Flour 0.5c
Heavy Cream 1c
Milk 1c
Wine, White 1c
Old Bay Seasoning
Cheese, Cheddar 2-3 c shredded