| 3 | tb | Salted butter |
| 2 | | Cloves garlic, finely chopped |
| 2 | lg | Ripe tomatoes, peeled, seeded, and finely chopped |
| 1 1/2 | ts | Finely chopped fresh coriander leaves |
| 1/4 | c | Dry sherry |
| 2 1/2 | lb | Large raw shrimp, shelled and deveined, with tails |
| | Left on |
| | FOR THE SAUCE |
| 4 | tb | ( 1/2 stick ) salted butter |
| 3 | tb | All-purpose flour |
| 1 | c | Fish stock (see CUBA03.TXT) or clam juice |
| 1 | c | Milk |
| | Salt and freshly ground black pepper to taste |
| | Few dashes of Tabasco sauce, optional |
| 1/2 | ts | Worcestershire sauce |
| 1 | | In a large skillet over low heat, melt the butter. When it begins to |
