Sauce, Shrimp n Cilantro Cream Sauce

By Floridaberry

Recipe from "3 Guys from Miami cookbook"

Ingredients

• 2 pounds shrimp, peeled and deveined
• (shells reserved)
• 1 quart lightly salted water (to make shrimp stock)
• 1/2 cup (1 stick) salted butter
• 1/4 cup flour
• 1 cup shrimps stock (See step 1 below)
• 1/4 cup white wine
• 1/2 cup chopped onion
• 1/4 cup olive oil
• 1 cup seeded and chopped Roma tomatoes
• 4 cloves garlic, chopped
• Salt and pepper to taste
• 1 cup heavy crem
• 1/3 cup chopped fresh cilantro

Preparation

Step 1

1. Make a stock by boiling the shells of the shrimp in lightly salted water. Strain and reserve the stock.

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

3. Whisk in the flour quickly to make a smooth roux or paste.

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

5. Saute the onion in the olive oil in a large saute pan over medium heat, until it begins to soften.

6. Add the shrimp and continue to saute for a minute or two only, flipping frequently.

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

8. While the shrimp is cooking, finish your sauce. Add the cream with a whisk and blend in throroughly. 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 cilantro. Pour the sauce over the shrimp and vegetables in the saute pan, turning with a spoon to blend.

10. Serve immediately over white rice