Melt 4oz of butter in a saucepan, add 4T of flour and dilute with a bottle of tomato sauce and 2 cups of broth made with the water off of 2lbs of boiled shrimp. Boil, salt to taste, check adjust thickness and serve warm, garnishing each plate with bread crumbs fried in olive oil with 10 or so shrimp tails and marjoram. Add a bit of green if you like fresh marjoram, basil or oregano. serve at room temperature in the summer.

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