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Shrimp In Creamy Coriander Sauce Recipe

by Global Cookbook

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

1. 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.
2. Remove to a heated serving platter and serve warm with white rice.

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