Savory Sauce

1 tablespoon margarine or butter
1 tablespoon all-purpose flour
½ teaspoon dried savory leaves
1/8 teaspoon pepper
¾ cup milk
¼ cup dry white wine

Heat margarine in 1-quart saucepan over low heat until melted. Blend in flour, savory and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in wine; heat just to boiling.

Note: 1 can (4 ½ ounces) tiny shrimp, rinsed and drained, can be substituted for the cut-up cooked shrimp.