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

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