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1
Remove shells and veins.
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2
Discard veins, but save shells! Put shells, liquid, pepper, bay leaf and pinch of salt in saucepan and bring to a boil.
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3
Reduce heat and simmer 15 minutes.
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4
Strain through sieve; discard shells.
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5
If there is more than 1 1/2 cups liquid, boil down to that volume.
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6
Melt 3 tablespoons butter in top of double boiler over flame.
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7
Blend in flour and add 1 1/2 cups liquid, stirring constantly.
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8
Continue stirring until sauce thickens.
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9
Place over simmering water and cover.
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10
Heat 3 to 4 tablespoons butter in skillet and add peeled shrimp which have been rinsed in water and dried.
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11
Stir-fry 4 to 5 minutes.
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12
Don't overcook.
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13
Turn shrimp, butter and juices into sauce in double boiler.
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14
Serve over rice.
