| 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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