| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Archived, Cuba, Seafood, Update | 6 | Servings | |
INGREDIENTS
| 3 | T | Salted butter |
| 2 | Cloves garlic, finely | |
| chopped | ||
| 2 | Ripe tomatoes, peeled | |
| seeded and finely | ||
| chopped | ||
| 1 1/2 | t | Finely chopped fresh |
| coriander leaves | ||
| 1/4 | c | Dry sherry |
| 2 1/2 | lb | Large raw shrimp, shelled |
| and deveined with tails | ||
| Left on | ||
| FOR THE SAUCE | ||
| 4 | T | 1/2 stick salted butter |
| 3 | T | All-purpose flour |
| 1 | c | Fish stock, see CUBA03.TXT |
| or clam juice | ||
| 1 | c | Milk |
| Salt and freshly ground | ||
| black pepper to taste | ||
| Few dashes of Tabasco | ||
| sauce optional | ||
| 1/2 | t | Worcestershire sauce |
| 1 | In a large skillet over low | |
| heat melt the butter. | ||
| When it begins to |
INSTRUCTIONS
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 (see CUBA07.TXT). Makes 6 to 8 servings Camarones en Crema con Cilantro SHRIMP IN CREAMY CORIANDER SAUCE File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 336
Calories From Fat: 147
Total Fat: 16.7g
Cholesterol: 255.8mg
Sodium: 1461.1mg
Potassium: 622.8mg
Carbohydrates: 13.7g
Fiber: 3.4g
Sugar: 3.8g
Protein: 31.1g