Back home in Florida one of my favorite restaurants has the most glorious white sauce that is served over their grouper. I often crave that dish and the closest I’ve come to making something similar is buying the Philly cream cheese cooking cremes.
Last night while baking tilapia I decided that I needed some white sauce to add a little extra “love” to the dish. Since I was cooking creme-less, it was time to improvise! I must say, the cook outdid herself with this one and my husband was scraping the pan to get every last drop of it (sauce hog!!) I thought I’d share my recipe with you but keep in mind I didn’t really measure any of the seasonings so when I say a pinch, feel free to add less or more, depending on your preference.
2 T butter
1 T flour
1 c milk
1/4 c Parmesan cheese
1 T feta cheese
1 T sauteed onions
Pinch of the following: oregano, garlic powder, basil, parsley, cayenne pepper, salt, black pepper
6-8 cooked shrimp, chopped
Melt butter on medium heat and add flour. Mix thoroughly. Add milk and stir until flour is well mixed. Add seasonings and cheeses and continue to stir over low heat. Simmer, stirring occasionally so that milk does not burn. Add shrimp and continue to stir. Serve over fish or pasta.