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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet, heat the butter, when it begin 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. | 3. When it begins to foam, add the flour and cook, stirring, until well blended but not brown, 2 minutes. | 4. Raise the heat to medium, whisk in the stock and milk, and cook, whisking, until the mixture comes to a boil. | 5. Add the salt, pepper, Tabasco, and Worcestershire. | 6. Add the sauce to the shrimp, stir to blend, and cook over low heat 3 to 4 minutes. | 7. Remove to a heated serving platter and serve hot with Arroz Blanco. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	tablespoons	salted	256.5	11.7855	8.0145	21.6
garlic clove	2		chopped	-	-	-	-
tomato	2		peeled seeded chopped	124.1379	27.5262	6.4768	1.0795
coriander	1 1/2	1/2	chopped	0.115	0.0183	0.0106	0.0026
sherry	1/4	cup		-	-	-	-
shrimp	2 1/2		shelled	804.6685	10.3134	154.247	11.4467
butter	4	tablespoons	salted	256.5	11.7855	8.0145	21.6
purpose flour	3	tablespoons		-	-	-	-
fish stock	1	cup		37.28	0.0	5.2658	1.8873
milk	1	cup		148.84	11.6632	7.686	7.9788
salt			ground	-	-	-	-
black pepper				-	-	-	-
hot sauce				-	-	-	-
worcestershire sauce	1/2	teaspoon		2.21	0.5514	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.