Shrimp in Creamy Coriander Sauce
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6 Servings
3.00 tb Salted butter
2.00 ea Cloves garlic, finely
-chopped
2.00 lg Ripe tomatoes, peeled,
-seeded, and
1.50 ts Finely chopped fresh
-coriander leav
0.25 c Dry sherry
2.50 lb Large raw shrimp, shelled
-and devei
1.00 Left on
1.00 For the sauce
4.00 tb ( 1/2 stick ) salted butter
3.00 tb All-purpose flour
1.00 c Fish stock (see cuba03.txt)
-or clam
1.00 c Milk
1.00 Salt and freshly ground
-black peppe
1.00 Few dashes of tabasco sauce,
- optio
0.50 ts Worcestershire sauce
1.00 ea In a large skillet over low
-heat, m
1. In a large skillet, heat the butter, when it begin to foam, add
the garlic, tomatoes, coriander, sherry, and shrimp, and cook,
stirring, 4 to 5 minutes.
2. To prepare the sauce, in a saucepan over low heat, melt the
butter. When it begins to foam, add the flour and cook, stirring,
until well blended but not brown, 2 minutes. Raise the heat to
medium, whisk in the stock and milk, and cook, whisking, until the
mixture comes to a boil. Add the salt, pepper, Tabasco, and
Worcestershire.
3. Add the sauce to the shrimp, stir to blend, and cook over low heat
3 to 4 minutes. Remove to a heated serving platter and serve hot with
Arroz Blanco
Makes 6 to 8 servings Camarones en Crema con Cilantro SHRIMP IN CREAMY
CORIANDER SAUCE
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