Name: Shrimp in Creamy Coriander Sauce
Ingredients: 3 tb Butter -- salted; 2 Cloves garlic -- finely; Chopped; 2 lg Tomatoes; Peeled, seeded -- finely; Chopped; 1 1/2 ts Coriander leaves -- finely; Chopped; 1/4 c Dry sherry; 2 1/2 lb Large shrimp -- shelled &; Deveined; With tails left on; SAUCE-----; 4 tb Butter -- salted; 3 tb All-purpose flour; 1 c Fish stock -- or clam juice; 1 c Milk; Salt and pepper -- to taste; ds Tabasco sauce -- optional; 1/2 ts Worcestershire sauce

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Dairy	Cuban	Seafood	6	Servings

INGREDIENTS

3	tb	Butter — salted
2		Cloves garlic — finely
		Chopped
2	lg	Tomatoes
		Peeled, seeded — finely
		Chopped
1 1/2	ts	Coriander leaves — finely
		Chopped
1/4	c	Dry sherry
2 1/2	lb	Large shrimp — shelled &
		Deveined
		With tails left on
		SAUCE—–
4	tb	Butter — salted
3	tb	All-purpose flour
1	c	Fish stock — or clam juice
1	c	Milk
		Salt and pepper — to taste
	ds	Tabasco sauce — optional
1/2	ts	Worcestershire sauce

INSTRUCTIONS

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. 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 sal, pepper, Tabasco, and Worcestershire. 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 white rice.
Recipe By     : "Memories of a Cuban Kitchen" by Mary Urrutia
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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