1/4 cup butter
1 lb. shrimp, peeled and deveined
1 clove garlic, minced
2 green onions, sliced
1/4 cup flour
1 tbsp. (or less) cajun seasoning
2 cups milk
1/4 tsp. salt
1 tbsp. lemon juice
Some "mies en plas" is required,
as once you start the preparation, it will go quickly.
Mince the garlic.
Slice the onion.
Measure the ingredients.
Melt butter in a large skillet.
Saute shrimp for a minute or two.
Add garlic and onion.
Cook for another minute and remove from the pan.
To the remaining butter in the pan, stir in the flour and cajun seasoning.
Stir together to form a ball of paste.
Gradually whisk in the milk and cook until slightly thickened.
Return the shrimp to the pan.
Season with salt and lemon juice.
Be careful to not overcook the shrimp. This causes them to be tough and rubbery.
Serve over cooked pasta.