Follow these steps for perfect results
butter
melted
flour
chicken broth
canned
milk
whipping cream
parsley
finely chopped
paprika
dill weed
lemon juice
tomato paste
cooked small shrimp
Melt butter in a 5-quart pot over medium-high heat.
Add flour and cook, stirring, until mixture is bubbly to create a roux.
Remove from heat.
Gradually stir in chicken broth until combined.
Return to heat and cook, stirring, until sauce is smooth, thick, and boiling.
Stirring constantly, gradually add milk and cream.
Stir in parsley, paprika, dill, lemon juice, and tomato paste.
Cook just until heated through, about 2-3 minutes.
Stir in cooked shrimp.
Cook for 1 more minute until shrimp is heated through.
Expert advice for the best results
Adjust lemon juice to taste.
Use fresh dill for a more vibrant flavor.
Everything you need to know before you start
10 minutes
Can be made a day ahead
Serve in a bowl, garnished with extra parsley and a lemon wedge.
Serve with crusty bread or oyster crackers.
Acidity cuts through the creaminess.
Discover the story behind this recipe
Traditional Dutch cuisine
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