Cilantro Shrimp Recipe

A Shrimp Recipe from Park City, Utah

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

Our local supermarket sells great frozen Caribbean shrimp in 2 pound bags that are handy to keep in the freezer and great to have when you want to whip up a quick and simple meal. I just made this sauce recently and made a few changes from the original.

The original recipe called for 4 tablespoons of butter and the addition of white wine, but after making it and experimenting a bit, I found that my family and I preferred it with a bit more butter and with no white wine.

Feel free to deglaze the pan with white wine, if you'd like, but know that it isn't a necessary step to have a really tasty meal. I hope you enjoy it.

Check out my article on peeling and de-veining shrimp here.

Print Recipe

Cilantro Shrimp Recipe

Prep Time25 mins

Cook Time25 mins

Total Time50 mins

Course: Main Course

Cuisine: American

Servings: 4 servings

Ingredients

• 6 tablespoons butter unsalted
• 3 tablespoons all purpose flour
• ¼ cup onions finely diced
• ¼ cup celery finely diced
• 2 tablespoons garlic minced
• 1 cup fish stock or clam juice
• 3 tablespoons cilantro minced
• salt and pepper to taste
• 1½ pounds shrimp peeled and deveined
• 1 tablespoon fresh lime juice

US Customary - Metric

Instructions

• Easy prep for this one. Dice the onions and celery, mince the garlic and cilantro, peel and de-vein the shrimp and you are ready to go.
• 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.

Notes

Serve over rice or pasta, and garnish each serving with a some fresh cilantro.