3 tb Salted butter
2    Cloves garlic, finely
-chopped
2 lg Ripe tomatoes, peeled,
-seeded, and finely chopped
1 1/2 ts Finely chopped fresh
-coriander leaves
1/4 c  Dry sherry
2 1/2 lb Large raw shrimp, shelled
-and deveined, with tails
Left on
FOR THE SAUCE
4 tb ( 1/2 stick ) salted butter
3 tb All-purpose flour
1 c  Fish stock (see CUBA03.TXT)
-or clam juice
1 c  Milk
Salt and freshly ground
-black pepper to taste
Few dashes of Tabasco
-sauce, optional
1/2 ts 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 cook, 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 3 to 4
minutes. Remove to a heated serving platter and serve hot with Arroz Blanco
(see CUBA07.TXT). Makes 6 to 8 servings Camarones en Crema con Cilantro
SHRIMP IN CREAMY CORIANDER SAUCE