Shrimp In Creamy Coriander Sauce

Course : Shrimp
Serves: 6
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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
1 teaspoon salt and freshly ground black pepper -- to taste
1/8 teaspoon Tabasco sauce -- optional
1/2 teaspoon Worcestershire sauce

Preparation / Directions:

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

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