This delicious spicy cream sauce with shrimp is easy to make and delicious over fish or pasta. Make it a main dish sauce for 2 or use as a fish topping for 4. Shown to the right, below, with red snapper and angel hair pasta.
INGREDIENTS:

    * 2 tablespoons butter
    * 4 to 6 ounces medium to large shrimp, chopped
    * 3 green onions, sliced
    * 2 tablespoons flour
    * 1 to 1 1/2 teaspoons Creole seasoning, or to taste
    * freshly ground black pepper
    * 1 1/4 cups half-and-half or whole milk
    * 3 to 4 drops Tabasco or other hot sauce
    * 1/2 teaspoon salt, or to taste

PREPARATION:
In a heavy saucepan melt the butter over medium-low heat. Add shrimp and green onions; sauti for about 1 minute, stirring. Add the flour gradually, stirring constantly. Once all the flour is blended in, gradually stir in the milk, stirring constantly with a wooden spoon. Once all the milk has been added, continue to stir and cook over low heat until the sauce thickens; remove from heat and stir in the Tabasco and salt to taste. Blend thoroughly. Serve as a topping for broiled or grilled mild fish fillets or thin with a little more milk or cream and serve with hot cooked pasta. Serves 2 to 4, depending on use.