Seafood Enchiladas

Melt 14g butter in a large skillet over medium heat. Add 113g shrimp and cook until pink, about 3–4 minutes per side. Remove and chop coarsely.

In the same skillet, melt 46g butter. Add 150g diced onion and cook until soft, about 5 minutes.

Sprinkle 48g flour over the onion, stir constantly for 1 minute to form a roux.