Shrimp In Creamy Coriander Sauce Recipe - Cooking Index
3 tablespoons | 45ml | Salted butter |
2 | Garlic - finely chopped | |
2 | Ripe tomatoes - peeled, seeded, and (large) | |
1 1/2 teaspoons | 7.5ml | Fresh coriander leaves - finely chopped |
1/4 cup | 59ml | Dry sherry |
2 1/2 lbs | 1135g / 40oz | -- ¥ |
Shrimp - shelled and deveined | ||
Sauce | ||
4 tablespoons | 60ml | Salted butter |
3 tablespoons | 45ml | All-purpose flour |
1 cup | 237ml | Fish stock or clam juice |
1 cup | 237ml | Milk |
Salt and freshly ground black pepper - to taste | ||
1/8 teaspoon | 0.6ml | Tabasco sauce - optional |
1/2 teaspoon | 2.5ml | 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 coo, 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 for 3 to 4 minutes. Remove to a heated serving platter and serve hot with white rice.
Makes 6 to 8 servings
NOTES : "Even though coriander (cilantro) appears in many old Cuban recipes, it was mainly used in Orient province, not in the west...It is quite popular in Florida-Cuban cooking, because the many South Americans now living in Florida who are familiar with it have added their stamp to the cuisine..."
Source:
"Memories of a Cuban Kitchen"
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