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
- Sprinkle the shrimp with the Southwest Seasoning and use your hands to coat thoroughly.
- 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.
- 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.
- 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.
- 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.
- 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.
- Southwest Seasoning: Combine all ingredients thoroughly and store in an airtight jar or container.
|
|