Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   salted butter
   2      cloves        garlic -- finely
   2      large         ripe tomatoes -- peeled, seeded, and
                        -- finely c
   1 1/2  teaspoons     finely chopped fresh -- coriander leaves
     1/4  cup           dry sherry
   2 1/2  pounds        large raw shrimp*
                        ---FOR THE SAUCE---
   4      tablespoons   salted butter -- ( 1/2 stick )
   3      tablespoons   all-purpose flour
   1      cup           fish stock  -or-
                        -- clam juice (50:50 with water)
   1      cup           milk
                        salt and freshly ground
                        -- black pepper to taste
                        few dashes of Tabasco sauce, optional
     1/2  teaspoon      Worcestershire sauce

Preparation:

* shelled, deveined, with tails left on 1. In a large skillet, heat the butter, when it begin 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 cook, 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 3 to 4 minutes. Remove to a heated serving platter and serve hot with Arroz Blanco (white rice).