Instructions: HEAT TWO-THIRDS THE BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAMEWHISK IN FLOUR UNTIL BUBBLYREMOVE FROM HEAT HEAT REMAINING BUTTER IN A SKILLET, OVER A MODERATE FLAME ADD ONIONS AND EGGPLANT PUREEHEAT AND STIR FOR 2-3 MINUTES STIR IN STOCK AND BRING TO THE BOIL STIR IN SALT, CAYENNE, RED CHILES, AND ROUX HEAT AND STIR FOR 4-5 MINUTES, OVER A MODERATELY-HIGH FLAME ADD CREAM, HEAT AND STIR FOR 1- 2 MINUTES ADD SHRIMP, HEAT AND STIR FOR 1-2 MINUTES, UNTIL PINK REMOVE FROM HEAT KEEP WARMED IN A BAIN MARIESERVE WARM

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