Camarones en crema con cilantro (shrimp in creamy coriander)
6 servings
Ingredients
| Quantity | 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 |
| Left on | ||
| FOR THE SAUCE | ||
| 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 |
| Salt and freshly ground black pepper to taste | ||
| 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 |
Directions
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