3 to 4 peppercorns
1 bay leaf
1 1/2 lbs. raw shrimp
3 tbsp. butter
3 tbsp. flour
1 1/2 c. milk
Salt
1/8 tbsp. cayenne pepper
2 tsp. Worcestershire sauce
2 tsp. paprika (optional)
1 tbsp. tomato paste (optional)
1/2 c. sherry

Put 2 (or more) cups of water in a small saucepan with the peppercorns and bay leaf and bring to a boil. Now cook the shrimp in this, very quickly, a handful at a time. Remove the shrimp from the water as soon as they are pink and before they begin to curl up on themselves, for then they get rubbery.

Shell and devein the shrimp and put the shells back in the water for added flavor. Continue to cook the shrimp water until it is reduced by 1/3. Then strain it and reserve the stock. Make a roux with the butter and flour, and while it is cooking out, heat the milk. Add the hot milk and shrimp water to the roux, and season with salt, cayenne pepper and Worcestershire sauce. The tomato paste and paprika are primarily for color and may be stirred in now. Add the shrimp. This recipe will hold in a double boiler until you are ready. Shortly before you serve it, stir in the sherry and correct the seasonings. Serve over pastry shells, toast points or rice, or use as a filling in crepes. Serves 6.