Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
                        ***sauce***
   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
     1/8  teaspoon      Tabasco sauce -- optional
     1/2  teaspoon      Worcestershire sauce

Preparation:

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 to 8 servings