Recipe - Cilantro Shrimp

One fourth cup Unsalted butter
3 tablespoon All purpose flour
One fourth cup Finely minced onions
One fourth cup Finely minced celery
Three fourths cup Fish stock or clam juice
2 tablespoon Minced cilantro
Salt and pepper to taste
1 One half pound Shrimp; peeled and deveined
1 teaspoon Fresh lime juice

This recipe comes from one of my favorite restaurants in Park City. I read
about it in a local cookbook called A Taste Of Park City Past & Present.

Melt butter in saucepan over medium heat. When melted, stir in flour and
cook, stirring constantly for 3 to 5 minutes until flour is golden brown.
Add onions, celery and garlic. Continue to stir 3 to 5 minutes more. Whisk
in stock or clam juice. When well blended, add cilantro and seasonings.
Cook for 3 minutes. Stir in shrimp. Cover and cook for 5 minutes or until
sauce is thick and flavors are blended. Add lime juice just before serving.
Serve over rice or pasta.

RG's tips: 1. The first time I made this, I didn't have fish stock or clam
juice so I used the shrimp shells in a cup of water and cooked it down to
Three fourths cup. It worked just fine but not as well as fish stock or clam juice.

2. If I remember correctly, the second time I made this dish, I only used 2
tablespoons of flour and it came out better. It's one of those ingredients
you will have to experiment with.

Posted to recipeludigest by Reluctant Gourmet reluctg@pcfastnet.com on
Mar 11, 1998