TOPK NOT

The stock you use for this sauce will depend on what you're planning to serve it with. For seafood, I suggest either clam or shrimp broth. For my shrimp with bechamel (Camarones con bechamel), I used 2 cups of water and one teaspoon of clam base. (For the bechamel needed in a chicken pot pie, use chicken stock of course.) I used one pound of raw unpeeled shrimp for this recipe. I peeled the shrimp and added the peels to the onion. This recipe makes enough sauce for about 4 servings.