Shrimp In Creamy Coriander Sauce

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 coo, whisking, until the mixture comes to a boil. Add the salt, pepper, Tabasco, and Worcestershire.

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 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..."