Скачать или смотреть Key West Pink Shrimp with Sweet Corn and Lime Crema

Chef Justin Timineri’s brings you Key West Pink Shrimp with Sweet Corn and Lime Crema!
Recipe below.....

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Florida Jumbo Shrimp With Sweet Corn and Lime Crema

Yield 4 Servings
Ingredients
4 ears fresh Florida sweet corn, shucked
1 to 1.5 pounds jumbo Florida shrimp, peeled and deveined
1/4 cup fresh cilantro, hand torn
2 tablespoons fresh parsley chopped fine
1 cup plain Greek yogurt
3 Florida key limes juiced
Your favorite seafood seasoning blend to taste
Sea salt and fresh ground pepper to taste
Olive oil for cooking
Hot chili oil if desired (chili flakes can be substituted)


Preparation

In a small mixing bowl combine yogurt, key lime juice, 1 tablespoon parsley, 1 tablespoon seafood seasoning. Stir ingredients to combine. Taste and adjust seasoning with salt and fresh ground pepper. Store yogurt-lime sauce in the refrigerator until needed.

Cut each shucked corn cob evenly into thirds. In a mixing bowl add the corn, 1 tablespoon parsley, 1 teaspoon seafood seasoning, and 1 tablespoon of olive oil. Stir ingredients to evenly combine and lightly season to taste with salt and fresh ground pepper. Preheat a medium sized sauté pan over medium high heat. Carefully add the seasoned corn to the preheated sauté pan. Cook corn for 4 to 6 minutes or until caramelized and crisp-tender.

To cook shrimp, pre heat a large sauté pan over medium high heat. Add 1 tablespoon of olive to the pan. Carefully add the shrimp to the hot pan. Lightly season the cooking shrimp with seafood seasoning, salt and freshly ground pepper to taste. Cook shrimp for about 1 minute on each side or until caramelized and completely cooked throughout.
To plate, arrange corn and shrimp in a fun manner on a platter or 4 plates. Drizzle the corn and shrimp with the lime sauce leaving some to remain for extra if needed. Sprinkle the dish with the hand torn cilantro. Serve immediately.

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