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Cilantro Cream Sauce Shrimp - Camarones en Crema de Cilantro     
by The Chef

Camarones en Crema de Cilantro               Serves: 4  

Notes: A summer dish with exquisite subltle flavor

Directions:
Make the shrimp stock as per the instructions following.

Make the sauce. Use a 3-quart saucepan and melt the butter over medium-low heat until it just begins to brown.

Whisk in the flour quickly to make a smooth paste.

Add 1 cup shrimp stock and the wine, blending with your whisk to avoid any lumps. Simmer over low heat, stirring constantly until the sauce thickens. Remove from direct heat, but cover and keep warm for later.

Sauté the onion in the olive oil in a large sauté pan over medium heat, until it begins to soften.

Add the shrimp and continue to sauté for a minute or 2 only, flipping frequently (Do not overcook).

Add the tomatoes and the garlic and cook for an additional 3 to 5 minutes stirring occasionally. Salt and pepper to taste.

While the shrimp is cooking, finish your sauce. Add the cream with a whisk and blend in thoroughly. Increase heat to medium to bring the sauce up to serving temperature. Stir constantly and do not let the sauce come to a boil.

Remove sauce from heat and add the chopped fresh cilantro. Pour the sauce over the shrimp and vegetables in the sauté pan, turning with a spoon to blend.

Serve immediately over white rice.


INGREDIENTS:

2 1/2 pounds shrimp, peeled and deveined, reserve shells
1/2 stick of salted butter
1/4 cup flour
1 cup shrimp stock (as per the following recipe)
1/2 cup onion, chopped
1/4 cup olive oil
1 cup Italian tomatoes, seeded and chopped
4 cloves garlic, chopped
Salt and pepper to taste
1 cup heavy cream
1/4 cup white vermouth
1/3 cup fresh cilantro, chopped

SHRIMP STOCK RECIPE
Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour.

When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate or freeze the rest.

The shells of the 2 1/2 pounds of shrimp
1  quarts plus 1 cup cold water
1/2 cup coarsely chopped onion
1/4 cup chopped carrots
1/4 cup chopped celery
1/4 tablespoon garlic, roughly chopped
1/2 cup mushroom trimmings
Sachet consisting of the following: 1 bay leaf, 1/4 teaspoon dried thyme, 1/4 teaspoon crushed black peppercorns and 2 parsley stems

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