Cilantro shrimp

Yield: 1 Servings

Measure Ingredient
¼ cup Unsalted butter
3 tablespoons All purpose flour
¼ cup Finely diced onions
¼ cup Finely diced celery
¾ cup Fish stock or clam juice
2 tablespoons Minced cilantro
Salt and pepper to taste
1½ pounds Shrimp; peeled and deveined
1 teaspoon Fresh lime juice

This recipe comes from one of my favorite restaurants in Park City. I read about it in a local cookbook called A Taste Of Park City Past & Present.

Melt butter in saucepan over medium heat. When melted, stir in flour and cook, stirring constantly for 3 to 5 minutes until flour is golden brown.

Add onions, celery and garlic. Continue to stir 3 to 5 minutes more. Whisk in stock or clam juice. When well blended, add cilantro and seasonings.

Cook for 3 minutes. Stir in shrimp. Cover and cook for 5 minutes or until sauce is thick and flavors are blended. Add lime juice just before serving.

Serve over rice or pasta.

RG's tips: 1. The first time I made this, I didn't have fish stock or clam juice so I used the shrimp shells in a cup of water and cooked it down to ¾ cup. It worked just fine but not as well as fish stock or clam juice.

2. If I remember correctly, the second time I made this dish, I only used 2 tablespoons of flour and it came out better. It's one of those ingredients you will have to experiment with.

Posted to recipelu-digest by Reluctant Gourmet <reluctg@...> on Mar 11, 1998

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