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Velouté sauce

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves: 12

8 ounces cooked shrimp
1/2 cup chopped parsley
1 tablespoon chopped dill
1/2 cup flour
1/4 teaspoon salt
2 teaspoons baking powder
1 egg
1/4 cup milk
1/8 teaspoon Tabasco
oil for frying
1 cup cocktail sauce

Chop the shrimp and mix with the parsley and dill.
In a mixing bowl, combine the flour, salt, baking powder, egg, milk, and tabasco. Whisk to make a batter. Add shrimp to batter.
Drop shrimp mixture by small teaspoonfuls into deep fryer at 375 F (190 C). Fry for 2 minutes or until crisp and golden brown.
Drain on absorbent paper.
Serve hot with tuna anchovy sauce.

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