Camarones en crema con cilantro (shrimp in cr

Yield: 6 Servings

Measure Ingredient
3 tablespoons Salted butter
2 eaches Cloves garlic, finely chopped
2 larges Ripe tomatoes, peeled, seeded, and finely chopped
1½ teaspoon Finely chopped fresh coriander leaves
¼ cup Dry sherry
2½ pounds Large raw shrimp, shelled and deveined, with tails
\N \N Left on
4 tablespoons ( 1/2 stick ) salted butter
3 tablespoons All-purpose flour
1 cup Fish stock (see CUBA03.TXT) or clam juice
1 cup Milk
\N \N Salt and freshly ground black pepper to taste
\N \N Few dashes of Tabasco sauce, optional
½ teaspoon Worcestershire sauce
1 each In a large skillet over low heat, melt the butter. When it begins to

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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