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. ---------------------------------------------------------------------------
Nutrition
Ingredients
