Reviewed: Nov. 11, 2009

one small change was 2 tablespoons of ketchup and one of horseradish but other than that, I followed the recipe exactly and it was dddddddddelicious.

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owascogram

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Reviewed: Aug. 24, 2009

I made this yesterday as dinner for my mother and I. We really enjoyed it, it was a very good meal, except when we were cooking it I added white wine instead of sherry, and then the alchohol didn't cook out because I added it late. However, it was delicious all the same (:

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maddywentveg

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Reviewed: Feb. 17, 2009

I made this for my first cooked meal in my apartment. I added some flounder to make it Seafood instead of just Shrimp. Served over a couple of flakey biscuits and it was just perfect.

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VariablePenguin

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Reviewed: Jan. 25, 2009

Lovely! I thought it was missing something so I added crushed garlic and that rounded it out nicely. DO taste your sauce before adding your prawns or other seafood. If it tastes like flour it means that the flour wasn't cooked off with the butter before the milk was added. Throw it out and go again, the temperatures of the mix once the milk is added are not high enough to cook the flour. What I prefer to do is to melt the butter first and then add the flour - equal parts butter to flour by weight. Cooked off properly, this will not taste like flour.

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mauriceatron

Cooking Level: Expert

Home Town: Hobart, Tasmania, Australia

Living In: Sydney, New South Wales, Australia

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Reviewed: Nov. 30, 2008

I thought this was a very good meal. I did add the garlic as suggested and I added a bit more butter.

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CAS

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Reviewed: Nov. 23, 2008

I made this to go over some lobster ravioli, and it was quite good. Next time I might cut back on the ketchup just a tad and add a little more paprika. Also, my sauce got a bit too thick, so I will watch that more carefully next time, maybe cutting back on the flour or else keeping a little extra milk handy to thin it out. Since it is a very rich sauce, I will have to resign myself to making it only occasionally, but this is the recipe that I will turn to when the occasion arises. Thank you!

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Melissa Sue

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2007

I added some garlic, it just doesn't seem complete with out garlic-1 clove cooked with the flour and butter. Also added a little half and half and topped with fresh grated Parmesan Reggiano. I liked this pretty well and would make this again.

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SWENSONL

Cooking Level: Expert

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Reviewed: Feb. 28, 2006

Easy to make. My husband didn't like it at all, it grew on me with every bite and our 2 yr old LOVED it. I used shrimp and imitation crab and served it over spiral noodles. It was like a rich mac & cheese sauce with a slight sherry taste (which goes away when reheated).

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CHOPPERS70

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Reviewed: Nov. 29, 2004

Put sauce with shrimp, scallops and fish over soy noodles and the kids cleaned their plates. I grabbed a Knorr Newburg sauce, started to make that and decided I wouldn't have enough, so I jumped online and made this recipe in a flash. Tasted both sauces and much preferred this one to the "packet". :)

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LAUR B

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Reviewed: Apr. 22, 2004

very good with lobster

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SWBATES

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Reviewed: Feb. 19, 2004

I doubled the sauce because I was going to add 1 lb fresh shrimp. I did one thing right. I tasted the sauce before I wasted the shrimp. This tastes like flour.

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jan. 21, 2004

I would make this again. You may want to substitute cocktail sauce for the ketchup to give it a little more zip. I also substituted some claw crab meat for 1 can of shrimp.

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KATIELOUTOO

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Reviewed: Mar. 22, 2002

My husband and I really enjoyed this, the kids less so. It was really easy and quick (always a plus!). I used imitation lobster since I am allergic to shellfish and it turned out fine.

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