|
|
|
|
 |
|
|
| Shrimp In Creamy Coriander Sauce Recipe |
Category: Seafood
Rating:
N/A
Servings: 6
|
|
|
Ingredients
3 tablespoon butter -- salted
2 cloves garlic -- finely
1 chopped
2 large tomatoes
1 peeled, seeded -- finely
1 chopped
1 1/2 teaspoon coriander leaves -- finely
1 chopped
1/4 cup dry sherry
2 1/2 lb large shrimp -- shelled &
1 deveined
1 with tails left on
SAUCE-----
4 tablespoon butter -- salted
3 tablespoon all-purpose flour
1 cup fish stock -- or clam juice
1 cup milk
1 salt and pepper -- to taste
1 dash tabasco sauce -- optional
1/2 teaspoon worcestershire sauce
Cooking Directions:
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. 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 sal, pepper, Tabasco, and Worcestershire. 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 white rice.
Recipe By : "Memories of a Cuban Kitchen" by Mary Urrutia
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
seafood
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
