During my first visit to Mexico City, my husband took me to his favorite restaurant, El Rubí. One of there delicious dishes was Camarones en Salsa Blanca. It quickly became my favorite!
12 large unpeeled shrimp
½ tsp. salt
1 cup water
½ cup white flour
8 ounces salted butter
½ cup dry white wine
3 ¾ cup cold milk
Salt and freshly ground black pepper to taste
1 medium sized jar of red bell pepper, drained, cut into strips (or roast and peel your own!)
½ cup parsley, washed, finely diced
Melt the butter in a large frying pan over medium-high heat. Add the flour, moving constantly until the mixture thickens. Lower the heat, add the wine, then the milk and continue mixing until it thickens and simmers for a few minutes. Add the salt and freshly ground black pepper to taste and remove from heat. Meanwhile, rinse the shrimp under cold water to clean. Heat one cup water in a small pan along with ½ teaspoon salt. When it comes to a boil, add the shrimp and let them boil for one minute. Remove from heat and drain. Remove the shells and dry with paper towels. Heat the oven to 400 degrees. Place the shrimp in a casserole and top with the white sauce. Adorn the top with the peppers and the parsley. Place in the oven and heat for ten minutes. Serve immediately.