Shrimp In Creamy Coriander Sauce

Recipe Ingredients

3 tablespoons	45ml	Salted butter
2		Garlic - finely chopped
2		Ripe tomatoes - peeled, seeded, and (large)
1 1/2 teaspoons	7.5ml	Fresh coriander leaves - finely chopped
1/4 cup	59ml	Dry sherry
2 1/2 lbs	1135g / 40oz	-- ¥
		Shrimp - shelled and deveined
		Sauce
4 tablespoons	60ml	Salted butter
3 tablespoons	45ml	All-purpose flour
1 cup	237ml	Fish stock or clam juice
1 cup	237ml	Milk
		Salt and freshly ground black pepper - to taste
1/8 teaspoon	0.6ml	Tabasco sauce - optional
1/2 teaspoon	2.5ml	Worcestershire sauce

Recipe Instructions

1. 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.

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 coo, 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 for 3 to 4 minutes. Remove to a heated serving platter and serve hot with white rice.

Makes 6 to 8 servings

NOTES : "Even though coriander (cilantro) appears in many old Cuban recipes, it was mainly used in Orient province, not in the west...It is quite popular in Florida-Cuban cooking, because the many South Americans now living in Florida who are familiar with it have added their stamp to the cuisine..."

Source:
"Memories of a Cuban Kitchen"

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