Cuban Shrimp in Cilantro Cream Sauce

Posted by On July 25, 2016 0 Comment
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Cuban Shrimp in Cilantro Cream Sauce - Seafood Recipes

Cuban Shrimp in Cilantro Cream Sauce

This recipe for elegant Cuban Shrimp in Cilantro Cream sauce has a smooth, subtle flavor. Shrimp, onions, tomatoes, and garlic are bathed in rich cilantro cream. Quick and easy to prepare, this is a great choice for your next date night- and sure to impress 😉

INGREDIENTS

  • 2 lbs shrimp, peeled and deveined (reserve shells)
  • 1 qt lightly salted water (for shrimp stock)
  • 1/2 cup (1 stick) salted butter
  • 1/4 cup flour
  • 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

FOR THE SHRIMP STOCK

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

FOR THE DISH

  1. Use a 3-quart saucepan and melt the butter over medium-low heat until it just begins to brown.
  2. Whisk in the flour quickly to make a smooth roux or paste.
  3. Add 1 cup of the 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.
  4. Sauté the onion in the olive oil in a large sauté pan over medium heat, until it begins to soften.
  5. Add the shrimp and continue to sauté for a minute or 2 only, flipping frequently.
  6. Add the tomatoes and the garlic and cook for an additional 3 to 5 minutes stirring occasionally. Salt and pepper to taste.
  7. 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.
  8. 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.
  9. Serve immediately over white rice.
Adapted from Three Guys from Miami

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