Instructions: In a large skillet over low heat, melt the butter. When it begins to foam, add the garlic, tomatoes, coriander, sherry, and shrimp, and cook, stirring, 4 to 5 minutes. To prepare the sauce, in a saucepan over low heat, melt the butter. When it begins to foam, add the flour and cook, stirring, until well blended but not brown, 2 minutes. Raise the heat to medium, whisk in the stock and milk, and cook, whisking, until the mixture comes to a boil. Add the sal, pepper, Tabasco, and Worcestershire. Add the sauce to the shrimp, stir to blend, and cook over low heat 3 to 4 minutes.

Remove to a heated serving platter and serve hot with white rice.

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