Shrimp In Creamy Coriander Sauce

* Exported from MasterCook II *

SHRIMP IN CREAMY CORIANDER SAUCE

Recipe By : "Memories of a Cuban Kitchen"
Serving Size : 6 Preparation Time :0:00
Categories : Seafood - Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons salted butter
2 cloves garlic -- finely chopped
2 large ripe tomatoes -- peeled, seeded, and
1 1/2 teaspoons fresh coriander leaves -- finely chopped
1/4 cup dry sherry
2 1/2 pounds . shrimp -- shelled and deveined
***SAUCE***
4 tablespoons salted butter
3 tablespoons all-purpose flour
1 cup fish stock or clam juice
1 cup milk
Salt and freshly ground black pepper -- to taste
dash Tabasco sauce -- optional
1/2 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 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

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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..."

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While this recipe calls for chicken, I make it with shrimp all the time. I
like to throw in a handful of raisins.