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camarones en crema con cilantro (shrimp in creamy coriander)

  • 6servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, H, D
MineralsSelenium, Natrium, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons Salted butter

  2. 2 eaches Cloves garlic, finely chopped

  3. 2 larges Ripe tomatoes, peeled, seeded, and finely chopped

  4. 1 1/2 teaspoon Finely chopped fresh coriander leaves

  5. cup Dry sherry

  6. 2 1/2 pounds Large raw shrimp, shelled and deveined, with tails

  7. Left on

  8. FOR THE SAUCE

  9. 4 tablespoons ( 1/2 stick ) salted butter

  10. 3 tablespoons All-purpose flour

  11. 1 cup Fish stock (see CUBA03.TXT) or clam juice

  12. 1 cup Milk

  13. Salt and freshly ground black pepper to taste

  14. Few dashes of Tabasco sauce, optional

  15. teaspoon Worcestershire sauce

  16. 1 each In a large skillet over low heat, melt the butter. When it begins to

Instructions Jump to Ingredients ↑

  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. 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 salt, pepper, Tabasco, and Worcestershire.

  3. 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 Arroz Blanco Makes 6 to 8 servings Camarones en Crema con Cilantro SHRIMP IN CREAMY CORIANDER SAUCE

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