Side Pannel
Shrimp in Creamy Coriander Sauce
Shrimp in Creamy Coriander Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 3 tb Butter -- salted
- 2 Cloves garlic -- finely
- Chopped
- 2 lg Tomatoes
- Peeled, seeded -- finely
- Chopped
- 1 1/2 ts Coriander leaves -- finely
- Chopped
- 1/4 c Dry sherry
- 2 1/2 lb Large shrimp -- shelled &
- Deveined
- With tails left on
- SAUCE-----
- 4 tb Butter -- salted
- 3 tb All-purpose flour
- 1 c Fish stock -- or clam juice
- 1 c Milk
- Salt and pepper -- to taste
- ds Tabasco sauce -- optional
- 1/2 ts Worcestershire sauce
Directions
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 cook, whisking, until the mixture
comes to a boil. Add the sal, pepper, Tabasco, and Worcestershire. 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 white rice.
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 cook, whisking, until the mixture
comes to a boil. Add the sal, pepper, Tabasco, and Worcestershire. 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 white rice.
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