|All purpose flour||1 Tablespoon|
|Savory leaves||1⁄2 Teaspoon, dried|
|Milk||3⁄4 Cup (12 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
Heat margarine in 1-quart saucepan over low heat until melted.
Blend in flour, savory and pepper.
Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir in milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in wine; heat just to boiling.
Note: 1 can (4 1/4 ounces) tiny shrimp, rinsed and drained, can be substituted for the cut-up cooked shrimp.