Glenn: You may think of cilantro only as the herb that gives so many tomato-based dishes their bite.

Jorge: It's amazing that the combination of cilantro and cream creates a very subtle yet rich flavor, you might even say it's sublime.

Raúl: I wouldn't say that because I'm not sure what kind of a lime you're talking about!

Glenn: Despite its complete lack of lime, this recipe creates an elegant dish with a smooth and unique taste.

Make the sauce first. 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 roux or 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.

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.

Three Guys From Miami:

Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food

The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo

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