Fresh Florida Shrimp with Charred Corn Relish, Parsley Butter and Arugula

Florida shrimp are the star of this recipe from executive chef David Blonsky of Apeiro Kitchen and Bar in Delray Beach, with a new location opening this fall in Midtown Miami.
October 01, 2015


Heat a large saute pan with half of the olive oil; add onion and jalapeno and saute until onions are translucent. Add corn and saute until corn begins to caramelize. Season with a pinch of salt and pepper. Add garlic, cook for another 1 minute, then add tomatoes, beef stock and corn cobs. Bring to a simmer and reduce liquid by half. Remove corn cobs. Add parsley and cilantro and 2 tablespoons butter; adjust seasoning with salt and pepper. Turn off heat and cover the pan with a lid.

In another saute pan, add the remaining olive oil and season 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 remaining butter and swirl 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 lemon wedges.


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