Camarones En Crema Con Cilantro - Shrimp in Creamy Coriander

Posted for a request.

• Ready In: 45 mins
• Serves: 6
• Yields: 6

Ingredients

• 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

Directions

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.