Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Salted butter

  2. 2 Garlic - finely chopped

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

  4. 1 1/2 teaspoons 7 1/2ml Fresh coriander leaves - finely chopped

  5. 1/4 cup 59ml Dry sherry

  6. 2 1/2 lbs 1135g / 40oz -- ¥

  7. Shrimp - shelled and deveined

  8. Sauce

  9. 4 tablespoons 60ml Salted butter

  10. 3 tablespoons 45ml All-purpose flour

  11. 1 cup 237ml Fish stock or clam juice

  12. 1 cup 237ml Milk

  13. Salt and freshly ground black pepper - to taste

  14. 1/8 teaspoon 0.6ml Tabasco sauce - optional

  15. 1/2 teaspoon 2 1/2ml Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. 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.

  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 coo, 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 for 3 to 4 minutes. Remove to a heated serving platter and serve hot with white rice.

  4. 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..."


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