|Melted butter/Margarine||2 Tablespoon|
|All purpose flour||3 Tablespoon|
|Chicken bouillon cube||1|
|Boiling water||1⁄2 Cup (8 tbs)|
|Canned cream of shrimp soup||10 1⁄2 Ounce (Undiluted, 1 Can)|
|Sauterne||1⁄4 Cup (4 tbs)|
|Lemon juice||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
Combine butter and flour; cook over medium heat until smooth.
Dissolve bouillon cube in boiling water.
Slowly add soup, bouillon, Sauterne, lemon juice, and seasonings.
Cook, stirring constantly, until thickened.
Add shrimp and cook 5 to 10 minutes longer