Recipe - Camarones En Crema Con Cilantro (Shrimp In Creamy Coriander)

3 tablespoon Salted butter
2 Cloves garlic, finely
chopped
2 lg Ripe tomatoes, peeled,
seeded, and finely chopped
1 One half teaspoon Finely chopped fresh
coriander leaves
One fourth cup Dry sherry
2 One half pound Large raw shrimp, shelled
and deveined, with tails
Left on
FOR THE SAUCE
4 tablespoon ( One half stick ) salted butter
3 tablespoon Allpurpose flour
1 cup Fish stock (see CUBA03.TXT)
or clam juice
1 cup Milk
Salt and freshly ground
black pepper to taste
Few dashes of Tabasco
sauce, optional
One half teaspoon Worcestershire sauce
1 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. 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