Fresh Florida Shrimp

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Recipe Courtesy of Chef David Blonsky, Apeiro Kitchen & Bar


  • 2 pounds Fresh Florida Shrimp, cleaned and deveined
  • 4 Florida corn, shucked, kernels cut off the cob (reserve the cobs)
  • 6 vine ripe plum tomatoes, seeded and small diced
  • 1 red onion, small diced
  • 2 jalapenos, seeded and minced
  • 6 garlic cloves, minced
  • ¼ cup parsley, rough chopped
  • 2 tablespoons cilantro, rough chopped
  • 1 quart beef stock
  • 3 tablespoons unsalted butter
  • ½ pound baby arugula
  • 2 lemons cut into wedges
  • ¼ cup olive oil
  • Kosher salt and fresh cracked black pepper to taste


Heat a large sauté pan with half of the olive oil; add in the onion and jalapeno and sauté until onions are translucent. Add in the corn and sauté until corn begins to caramelize, season with a pinch of salt and pepper. Add the garlic, cook for another 1 minute then add in the tomatoes and beef stock and the corn cobs, bring to a simmer and reduce the liquid by half. Remove the corn cobs from the sauce. Add the parsley and cilantro and 2 tablespoons of butter; adjust seasoning with salt and pepper. Turn off the heat and cover the pan with a lid. In another sauté pan add the remaining olive oil and season the shrimp with salt and pepper. Add the shrimp to the pan, cooking each side for 1-2 minutes then flip to cook the other side. Add in the remaining butter and swirl the pan to coat the shrimp, remove from the heat. Pour the sauce into a large serving dish, then lay the shrimp on top and garnish the plate with the baby arugula and the lemon wedges.

Number of servings (yield): 4 People