Shrimp In Creamy Coriander Sauce Recipe - Cooking Index
Shrimp In Creamy Coriander Sauce Recipe - Cooking Index
| 3 tablespoons | Salted butter | |
| 2 x | Garlic - finely chopped | |
| 2 x | Ripe tomatoes - peeled, seeded, and (large) | |
| 1 1/2 teaspoons | Fresh coriander leaves - finely chopped | |
| 1/4 cup | Dry sherry | |
| 2 1/2 lbs | -- ¥ | |
| Shrimp - shelled and deveined | ||
| Sauce | ||
| 4 tablespoons | Salted butter | |
| 3 tablespoons | All-purpose flour | |
| 1 cup | Fish stock or clam juice | |
| 1 cup | Milk | |
| Salt and freshly ground black pepper - to taste | ||
| 1/8 teaspoon | Tabasco sauce - optional | |
| 1/2 teaspoon | Worcestershire sauce |
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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