Camarones En Crema Con Cilantro - Shrimp In Creamy Coriander

• 3 tablespoons salted butter
• 2 garlic cloves, finely chopped
• 2 tomatoes, peeled seeded and finely chopped
• 1 1/2 teaspoons fresh coriander, Finely chopped leaves
• 1/4 cup dry sherry
• 2 1/2 lbs shrimp, Large shelled
• 4 tablespoons salted butter (1/2 Stick)
• 3 tablespoons all-purpose flour
• 1 cup fish stock
• 1 cup milk
• salt, and freshly ground
• lemon black pepper
• hot sauce (optional)
• 1/2 teaspoon Worcestershire sauce

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.
3. When it begins to foam, add the flour and cook, stirring, until well blended but not brown, 2 minutes.
4. Raise the heat to medium, whisk in the stock and milk, and cook, whisking, until the mixture comes to a boil.
5. Add the salt, pepper, Tabasco, and Worcestershire.
6. Add the sauce to the shrimp, stir to blend, and cook over low heat 3 to 4 minutes.
7. Remove to a heated serving platter and serve hot with Arroz Blanco.

butter, garlic, tomatoes, fresh coriander, sherry, shrimp, butter, allpurpose, fish stock, milk, salt, lemon black pepper, hot sauce, worcestershire sauce

Taken from www.food.com/recipe/camarones-en-crema-con-cilantro-shrimp-in-creamy-coriander-376144 (may not work)