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Camarones En Crema Con Cilantro (Shrimp In Creamy Coriander

  • 6servings

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Source: www.hungrymonster.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. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 tablespoons salted butter

  3. 2 cloves garlic -- finely

  4. 2 large ripe tomatoes -- peeled, seeded, and -- finely c

  5. 1 1/2 teaspoons finely chopped fresh -- coriander leaves

  6. 1/4 cup dry sherry

  7. 2 1/2 pounds large raw shrimp*

  8. --FOR THE SAUCE--

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

  10. 3 tablespoons all-purpose flour

  11. 1 cup fish stock -or-

  12. -- clam juice (50:50 with water)

  13. 1 cup milk

  14. salt and freshly ground

  15. -- black pepper to taste

  16. few dashes of Tabasco sauce, optional

  17. 1/2 teaspoon Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. * shelled, deveined, with tails left on1. 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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