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Camarones En Crema Con Cilantro (Shrimp In Creamy Coriander

  • 6servings

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Source: www.cookingindex.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 45ml Salted butter

  2. 2 Garlic - finely

  3. 2 Ripe tomatoes - peeled, seeded, and (large) finely c

  4. 1 1/2 teaspoons 7 1/2ml Finely chopped fresh - coriander leaves

  5. 1/4 cup 59ml Dry sherry

  6. 2 1/2 lbs 1135g / 40oz Large raw shrimp*

  7. For The Sauce

  8. 4 tablespoons 60ml Salted butter - ( 1/2 stick )

  9. 3 tablespoons 45ml All-purpose flour

  10. 1 cup 237ml Fish stock -or- clam juice (50:50 with water)

  11. 1 cup 237ml Milk

  12. Salt and freshly ground black pepper to taste

  13. Few dashes of Tabasco sauce, optional

  14. 1/2 teaspoon 2 1/2ml Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. * shelled, deveined, with tails left on 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 (white rice).

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