Instructions: Shell and de-vein raw shrimp. Melt 1 tablespoon of the butter in frying pan; lay shrimp in it, salt lightly, and sprinkle with lemon juice. Pour wine and water over; add bay leaf, onion and peppercorns. Cover and simmer for 3 minutes; strain reserve liquid. Set shrimp aside.

In frying pan, heat 3 more tablespoons of the butter, then slowly blend in flour and cook, until bubbly. Gradually stir in cooking liquid and cook stirring until thickened. Taste and add more salt, if needed.

Return shrimp to pan; cover and simmer about 3 minutes or until shrimp are just pink and opaque in center (cut to test.) Add remaining 2 tablespoons butter, quickly blend in cream, reheat then remove from heat. If desired, pour shrimp and sauce into a heated chafing dish pan over hot water. Sprinkle with grated cheese and bring to the table and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.