Florida Department of Agriculture and Consumer Services

Florida Gulf Shrimp with Corn Sauté and Cilantro Oil

Posted April 17, 2013 in Entrees, Shrimp

Florida Gulf Shrimp with Corn Sauté and Cilantro Oil

Ingredients:

  • 24 large shrimp, peeled and deveined
  • 4 ears fresh sweet corn, kernels removed
    from cob
  • 2 red bell peppers, diced small
  • 4 cloves fresh garlic, minced
  • hot sauce to taste
  • 1 tablespoon unsalted butter
  • 1 lime, juiced
  • 2 tablespoons fresh parsley, chopped fine
  • 1/2 cup fresh cilantro
  • olive oil
  • sea salt to taste
  • fresh ground pepper to taste

Directions:

  1. In a food processor or blender, add cilantro, half of the minced garlic and 1/4 cup olive oil.
  2. Puree ingredients until smooth.
  3. Add juice from half of a lime and lightly season with salt and pepper.
  4. Puree ingredients one more time.
  5. Remove cilantro oil from blender or food processor.
  6. Preheat a large sauté pan over medium-high heat.
  7. Add 1 tablespoon of olive oil to the preheated sauté pan.
  8. Preseason the raw shrimp lightly with salt and pepper.
  9. Carefully add the shrimp to the sauté pan.
  10. Cook the shrimp for about 4 minutes or until they are just done.
  11. Remove shrimp from pan and arrange an even amount of them on each plate.
  12. Add the corn and diced peppers to the sauté pan used for the shrimp.
  13. Cook corn mixture for 3 minutes and add the rest of the garlic.
  14. When the corn is crisp-tender, add the lime juice, hot sauce to taste, and the butter.
  15. Stir the corn mixture to combine.
  16. Add an even amount of the corn mixture to each plate.
  17. Garnish the dish with the cilantro oil.

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