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Cilantro Shrimp

Source of Recipe


Jack Campbell






List of Ingredients



• 24 large shrimp, peeled and deveined
  
• 1 T. Emeril's Southwest Seasoning (see below)
  
• 3/4 C. Cilantro Oil (see below)
  
• 1/4 C. chopped green onions
  
• 1/4 C. chopped red bell peppers
  
• Cilantro Oil:
  
• 1/2 C. packed cilantro leaves
  
• 1 t. minced shallots
  
• 1 t. minced garlic
  
• 1/2 t. salt
  
• 3 turns freshly ground black pepper
  
• 3/4 C. olive oil
  
• Roux:
  
• 8 T. unsalted butter and 1C. all-purpose flour
  
• Southwest Seasoning:
  
• 2 T. chili powder and 2 T. chili powder and 2 T. paprika
  
• 1 T. ground coriander and 1 T. garlic powder and 1 T. salt
  
• 2 t. ground cumin
  
• 1 t. cayenne and 1 t .crushed red pepper
  
• 1 t. black pepper and 1 t .dried leaf oregano
  






Instructions



1. Sprinkle the shrimp with the Southwest Seasoning and use your hands to coat thoroughly.
   
   
2. Heat a large heavy dry skillet over high heat. When the skillet is vey hot, add the shrimp and sear them for 3 minutes on each side. Remove from heat.
   
   
3. To serve, spoon 2 T. of cilantro oil onto each of 4 plates. Arrange 6 shrimp on top and drizzle with another T. of the oil. Sprinkle each serving with 1 T. of the green onions and 1 T. of the red bell peppers.
   
   
4. Cilantro Oil: Combine all ingredients in a food processor or blender and puree about 1 minute. Store in refrigerator in an airtight jar for up to 1 week.
   
   
5. Roux: Melt butter in a saucepan over medium heat. Whisk in flour 1 T. at a time and cook, whisking constantly, until the roux is thick and forms a ball, for about 4-5 minutes.
   
   
6. Remove from the heat or incorporate some immediately into a dish you're preparing. If you prefer, allow the roux to come to room temperature and refrigerate it, covered, for a week or two.
   
   
7. Southwest Seasoning: Combine all ingredients thoroughly and store in an airtight jar or container.