CILANTRO SHRIMP from Mark Lipinski's Fan Page!

CILANTRO SHRIMP

6 tablespoons unsalted butter
3 tablespoons of all purpose flour
1/4 cup finely diced onions
1/4 cup finely diced celery
2 tablespoons minced garlic
1 cup fish stock or clam juice
3 tablespoons minced cilantro
salt and pepper to taste
1 1/2 pounds of shrimp, peeled and deveined
1 tablespoon fresh lime juice

Melt butter in saucepan over medium heat. Add the onions, celery and garlic along with a pinch of salt and pepper, and cook over medium heat until softened, stirring often.

When the vegetables have softened, add the flour, cooking and stirring for about 3 minutes, or until the flour-butter paste is a light golden brown. What you have just made is called a roux, or a mixture of cooked fat and flour. Normally a roux is not made with vegetables in it at the beginning, but to me, this is a great way to add flavor.

Whisk in the cold stock or clam juice. Make sure the liquid is cold. The rule for roux is to add cold liquid to a hot roux or hot liquid to a cold roux, otherwise, your sauce will be lumpy.

When well blended, add the cilantro and taste for seasoning. Add a pinch more salt and/or pepper, if necessary.

Cook for 3 minutes. If the sauce is too thick, add a little more fish stock or clam juice.

Add the 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, and garnish each serving with a some fresh cilantro.