Camarones En Crema Con Cilantro (Shrimp In Creamy Coriander

Recipe Ingredients

3 tablespoons	45ml	Salted butter
2		Garlic - finely
2		Ripe tomatoes - peeled, seeded, and (large) finely c
1 1/2 teaspoons	7.5ml	Finely chopped fresh - coriander leaves
1/4 cup	59ml	Dry sherry
2 1/2 lbs	1135g / 40oz	Large raw shrimp*
		For The Sauce
4 tablespoons	60ml	Salted butter - ( 1/2 stick )
3 tablespoons	45ml	All-purpose flour
1 cup	237ml	Fish stock -or- clam juice (50:50 with water)
1 cup	237ml	Milk
		Salt and freshly ground black pepper to taste
		Few dashes of Tabasco sauce, optional
1/2 teaspoon	2.5ml	Worcestershire sauce

Recipe Instructions

* shelled, deveined, with tails left on

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 (white rice).

Source:
Cooking Light, June 1995, page 58

Rating

Average rating:

8 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.