- Yield: 4 Servings
Fresh Florida Shrimp
Ingredients
- Sunshine Sweet corn - 4 ears, shucked, kernels cut off the cob (reserve the cobs)
- Fresh Florida Shrimp - 2lbs, cleaned and deveined
- Plum Tomatoes - 6, seeded and diced
- Red Onion - 1, diced
- Jalepeño - 2, seeded and minced
- Garlic Cloves - 6, minced
- Parsley - 1/4 cup, rough chopped
- Cilantro - 2 tablespoons, rough chopped
- Beef Stock - 1 quart
- Butter - 3 tablespoons, unsalted
- Baby Arugula - 1/2lb
- Lemons - 2, cut into wedges
- Olive Oil - 1/4 cup
- Salt and Pepper - To taste
Instructions
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.
Recipe Courtesy of Chef David Blonsky, Apeiro Kitchen & Bar
