– Unfreeze the shrimps at room temperature but not totally to avoid the appearance becomes worse

- Dip the shrimps into boiling salted and peppered water and boil: frozen uncooked — within 5 minutes and frozen cooked — within 3 minutes after they started boiling. Cool, detach the tails and shells

- Sauce: Fry the flour in butter without color change, cool and stir in the warm milk. Season with the salt and boil for 10 minutes

– Combine the shelled shrimps with the sauce and let boil

– Put the shrimps in a plate, garnish with the potato mash or crumbly rice. Decorate with the lemon slices and greens