Three Guys From Miami: Cuban and Spanish Food Recipes

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.

Shrimp in Cilantro Cream Sauce - Camarones En Crema Con Cilantro


Shrimp in Cilantro Cream Sauce -- Camarones En Crema Con Cilantro

By Three Guys From Miami



Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 4-6 servings

Delectable shrimp in a sauce that combines cilantro and cream to create a very subtle, yet rich flavor.

INGREDIENTS:

2 pounds shrimp, peeled and deveined, reserve shells
1 quart lightly salted water (to make shrimp stock)
1/2 cup (1 stick) salted butter
1/4 cup flour
1 cup shrimp stock (see instructions)
1/2 cup onion, chopped
1/4 cup olive oil
1 cup Roma tomatoes, seeded and chopped
4 cloves garlic, chopped
Salt and pepper to taste
1 cup heavy cream
1/4 cup white wine
1/3 cup fresh cilantro, chopped
Make a stock by boiling the shells of the shrimp in lightly salted water. Strain and reserve the stock.

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.

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The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo
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Recipes and additional editorial content are from the books: "Three Guys From Miami Cook Cuban." Copyright ©2004, or "Three Guys From Miami Celebrate Cuban" Copyright ©2006, or orginal to this website. All Rights Reserved.

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