Shrimp In Creamy Coriander Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Cuban | Seafood | 6 | Servings |
INGREDIENTS
| 3 | T | Butter, salted |
| 2 | Cloves garlic, finely | |
| Chopped | ||
| 2 | Tomatoes | |
| Peeled, seeded finely | ||
| Chopped | ||
| 1 1/2 | t | Coriander leaves, finely |
| Chopped | ||
| 1/4 | c | Dry sherry |
| 2 1/2 | lb | Large shrimp, shelled & |
| Deveined | ||
| With tails left on | ||
| 4 | T | Butter, salted |
| 3 | T | All-purpose flour |
| 1 | c | Fish stock, or clam juice |
| 1 | c | Milk |
| Salt and pepper, to taste | ||
| ds | Tabasco sauce, optional | |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 353
Calories From Fat: 144
Total Fat: 16.2g
Cholesterol: 255.8mg
Sodium: 1193.7mg
Potassium: 581.4mg
Carbohydrates: 20.1g
Fiber: 3.4g
Sugar: 3.4g
Protein: 29.3g