| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Seafood, Cuba, Update, Archived | 6 | Servings | |
INGREDIENTS
| 3 | tb | Salted butter |
| 2 | Cloves garlic, finely chopped | |
| 2 | lg | Ripe tomatoes, peeled, seeded, and finely chopped |
| 1 1/2 | ts | 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 | tb | ( 1/2 stick ) salted butter |
| 3 | tb | 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 | ts | 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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