Florida Gulf Shrimp with Corn Sauté and Cilantro Oil

Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.

Recipe Ingredients:

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 tablespoon unsalted butter
Sea salt and freshly ground black pepper, to taste
2 tablespoons finely chopped fresh flat-leaf parsley

Cooking Directions:

1. In a food processor or blender, add cilantro, half of the minced garlic and 1/4 cup olive oil. Purée ingredients until smooth. Add juice from half of a lime and lightly season with salt and pepper. Purée ingredients one more time. Remove cilantro oil from blender or food processor.
2. Preheat a large sauté pan over medium high heat. Add 1 tablespoon of olive oil to the preheated sauté pan. Season the raw shrimp lightly with salt and pepper. Carefully add the shrimp to the sauté pan. Cook the shrimp for about 4 minutes 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 minutes 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.

Makes 4 servings.

Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.