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Florida Gulf Shrimp with Corn Sauté and Cilantro Oil
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Servings: 4
Prep Time: 20 Min.
Cook Time: 9 Min.
What you need:
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24 large shrimp, peeled and deveined
1/2 cup fresh cilantro
4 cloves fresh garlic, minced
olive oil
1 lime, juiced
4 ears fresh sweet corn, kernels removed from cob
2 red bell peppers, diced small
hot sauce to taste
1 Tbsp. unsalted butter
sea salt to taste
fresh ground pepper to taste
2 Tbsp. fresh parsley, chopped fine
What to do:
1. In a food processor or blender, add cilantro, half of the minced garlic and 1/4 c. olive oil. Puree ingredients until smooth. Add juice from half of a lime and lightly season with salt and pepper. Puree ingredients one more time. Remove cilantro oil from blender or food processor.
2. Preheat a large sauté pan over medium high heat. Add 1 Tbsp. of olive oil to the preheated sauté pan. Pre-season the raw shrimp lightly with salt and pepper. Carefully add the shrimp to the sauté pan. Cook the shrimp for about 4 min. or until they are just done. Remove shrimp from pan and arrange an even amount of them on each plate.
3. Add the corn and diced peppers to the sauté pan used for the shrimp. Cook corn mixture for 3 min. and add the rest of the garlic. When the corn is crisp tender, add the lime juice, hot sauce to taste and the butter. Stir the corn mixture to combine. Add an even amount of the corn mixture to each plate. Garnish the dish with the cilantro oil.

* Recipe Courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture.
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