Melt the butter until frothy.
Sprinkle with flour then stir while cooking for 3 minutes.
Gradually add the cream, stock, and vermouth.
Stir and cook until well blended and thickened.
Stir in Gruyere Cheese and 1/4 cup Romano Cheese.
Cook until cheeses are melted.
Add Salt and Pepper to taste.
Add Shrimp Meat and keep warm.
After cooking fish – sautéing or baking pour sauce over fish.
Top with remaining Romano cheese.
Broil until bubbly – a couple of minutes.