*  Exported from  MasterCook II  *
 Recipe By     : “Memories of a Cuban Kitchen”
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood - Entrees
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
                         Salt and freshly ground black pepper -- to taste
           dash          Tabasco sauce -- optional
      1/2  teaspoon      Worcestershire sauce
 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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 NOTES : “Even though coriander (cilantro) appears in many
 old Cuban recipes, it was mainly used in Orient
 province, not in the west...It is quite popular
 in Florida-Cuban cooking, because the many South Americans now living in
 Florida who are familiar with it have added their stamp to the cuisine...”
 While this recipe calls for chicken, I make it with shrimp all the time.  I
 like to throw in a handful of raisins.