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Shrimp In Creamy Coriander Sauce
Ingredients
- 3 Tbsp. Butter -- salted
- 2 x Cloves garlic -- finely
- Minced
- 2 lrg Tomatoes
- Peeled, seeded -- finely
- Minced
- 1 1/2 tsp Coriander leaves -- finely
- Minced
- 1/4 c. Dry sherry
- 2 1/2 lb Large shrimp -- shelled &
- Deveined
- With tails left on
- SAUCE-----
- 4 Tbsp. Butter -- salted
- 3 Tbsp. All-purpose flour
- 1 c. Fish stock -- or possibly clam juice
- 1 c. Lowfat milk
- Salt and pepper -- to taste
- ds Tabasco sauce -- optional
- 1/2 tsp Worcestershire sauce
Directions
- In a large skillet over low heat, heat the butter. When it begins to foam, add in the garlic, tomatoes, coriander, sherry, and shrimp, and cook, stirring, 4 to 5 min. To prepare the sauce, in a saucepan over low heat, heat the butter. When it begins to foam, add in the flour and cook, stirring, till well blended but not brown, 2 min. Raise the heat to medium, whisk in the stock and lowfat milk, and cook, whisking, till the mix comes to a boil. Add in the sal, pepper, Tabasco, and Worcestershire. Add in the sauce to the shrimp, stir to blend, and cook over low heat 3 to 4 min.
- Remove to a heated serving platter and serve warm with white rice.
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