Shrimp in creamy coriander sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter -- salted |
| 2 | Cloves garlic -- finely | |
| Chopped | ||
| 2 | larges | Tomatoes |
| Peeled, seeded -- finely | ||
| Chopped | ||
| 1½ | teaspoon | Coriander leaves -- finely |
| Chopped | ||
| ¼ | cup | Dry sherry |
| 2½ | pounds | Large shrimp -- shelled & |
| Deveined | ||
| With tails left on | ||
| SAUCE----- | ||
| 4 | tablespoons | Butter -- salted |
| 3 | tablespoons | All-purpose flour |
| 1 | cup | Fish stock -- or clam juice |
| 1 | cup | Milk |
| Salt and pepper -- to taste | ||
| dash | Tabasco sauce -- optional | |
| ½ | teaspoon | Worcestershire sauce |
Directions
In a large skillet over low heat, melt the butter. When it begins to foam, add the garlic, tomatoes, coriander, sherry, and shrimp, and cook, stirring, 4 to 5 minutes. 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 sal, pepper, Tabasco, and Worcestershire. 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 white rice.
Recipe By : "Memories of a Cuban Kitchen" by Mary Urrutia File