Camarones En Crema Con Cilantro - Shrimp in Creamy Coriander |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 5 |
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Ingredients:
3 tablespoons salted butter |
2 garlic cloves, finely chopped |
2 tomatoes, peeled seeded and finely chopped |
1 1/2 teaspoons fresh coriander, finely chopped leaves |
1/4 cup dry sherry |
2 1/2 lbs shrimp, large shelled |
4 tablespoons salted butter (1/2 stick) |
3 tablespoons all-purpose flour |
1 cup fish stock |
1 cup milk |
salt, and freshly ground |
lemon black pepper |
hot sauce (optional) |
1/2 teaspoon worcestershire sauce |
Directions:
1. In a large skillet, heat the butter, when it begin 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.
3. When it begins to foam, add the flour and cook, stirring, until well blended but not brown, 2 minutes.
4. Raise the heat to medium, whisk in the stock and milk, and cook, whisking, until the mixture comes to a boil.
5. Add the salt, pepper, Tabasco, and Worcestershire.
6. Add the sauce to the shrimp, stir to blend, and cook over low heat 3 to 4 minutes.
7. Remove to a heated serving platter and serve hot with Arroz Blanco.
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