3 tbsp. butter
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. white pepper
1 can milnot (or 1 pt. light cream)
2 tbsp. dry sherry
1 can shrimp, drained & rinsed
1 c. rice, cooked

Melt butter in double boiler over moderate heat. Blend in flour, salt and pepper. Add milnot and heat, stirring constantly until thicken. Add shrimp and heat, stirring occasionally 3 to 5 minutes until a good serving temperature. Stir in sherry. Serve over rice. Serves 4.