Title: Cilantro Shrimp
Categories: None
Yield: 1 Servings

1/4 c Unsalted butter
3 tb All purpose flour
1/4 c Finely diced onions
1/4 c Finely diced celery
3/4 c Fish stock or clam juice
2 tb Minced cilantro
Salt and pepper to taste
1 1/2 lb Shrimp; peeled and deveined
1 ts Fresh lime juice

This recipe comes from one of my favorite restaurants in Park City. I read
about it in a local cookbook called A Taste Of Park City Past & Present.

Melt butter in saucepan over medium heat. When melted, stir in flour and
cook, stirring constantly for 3 to 5 minutes until flour is golden brown.
Add onions, celery and garlic. Continue to stir 3 to 5 minutes more. Whisk
in stock or clam juice. When well blended, add cilantro and seasonings.
Cook for 3 minutes. Stir in shrimp. Cover and cook for 5 minutes or until
sauce is thick and flavors are blended. Add lime juice just before serving.
Serve over rice or pasta.

RG's tips: 1. The first time I made this, I didn't have fish stock or clam
juice so I used the shrimp shells in a cup of water and cooked it down to
3/4 cup. It worked just fine but not as well as fish stock or clam juice.

2. If I remember correctly, the second time I made this dish, I only used 2
tablespoons of flour and it came out better. It's one of those ingredients
you will have to experiment with.

Posted to recipelu-digest by Reluctant Gourmet on
Mar 11, 1998