Ingredients Jump to Instructions ↓

  1. 24 large shrimp, peeled and deveined (1 1/2 pounds)

  2. 1 tablespoon Emerilís Southwest Seasoning

  3. 3/4 cup Cilantro Oil

  4. 1/4 cup chopped green onions

  5. 1/4 cup chopped red bell peppers

Instructions Jump to Ingredients ↑

  1. 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 very hot, add the shrimp and sear them for 3 minutes on each side. Remove from the heat. † To serve, spoon 2 tablespoons of the cilantro oil onto each of 4 plates. Arrange 6 shrimp on top and drizzle with another tablespoon of the oil. Sprinkle each serving with 1 tablespoon of the green onions and 1 tablespoon of the red bell peppers. † Yield : 4 first-course servings


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