Tuesday, May 23, 2006

Shrimp in Creamy Coriander Sauce

3 tablespoons salted butter
2 cloves garlic -- finely chopped
2 large ripe tomatoes -- peeled, seeded, and
1 1/2 teaspoons fresh coriander leaves -- finely chopped
1/4 cup dry sherry
2 1/2 pounds . shrimp -- shelled and deveined

4 tablespoons salted butter
3 tablespoons all-purpose flour
1 cup fish stock or clam juice
1 cup milk
Salt and freshly ground black pepper -- to taste
dash Tabasco sauce -- optional
1/2 teaspoon Worcestershire sauce


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.

Makes 6 servings

Note: Original recipe uses chicken


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