Best Cilantro Oilguam Recipes

CILANTRO LIME SHRIMP

Steps:

• Thaw the shrimp (see the notes above).
• Mince the garlic.
• Pat the shrimp dry. In a medium bowl, mix the shrimp with the garlic, cumin, cayenne, and salt.
• In a large skillet, heat the butter or olive oil on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs.
• Spritz with lime juice and stir in the lime zest and chopped cilantro. Serve immediately.

CILANTRO RICE

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the oil, then stir in the onion powder and cilantro stems until fragrant, about 30 seconds. Add the rice and stir until oil-slicked, just a few seconds.
• Add 1 1/2 cups water, raise the heat to high and bring to a simmer. Reduce the heat to low, cover the saucepan and cook until all of the water is absorbed, 17 to 20 minutes. Remove from the heat and let the rice sit, covered, to steam for 10 more minutes.
• Fold in the salt, cilantro leaves, jalapeño and lime juice. Taste for seasoning, adding more salt and lime juice as desired.

CILANTRO OIL FOR CRAB CAKES

Steps:

• Place the cilantro leaves and stems and the olive oil in the bowl of a food processor. Pulse until the mixture forms a puree. Transfer the puree to a medium bowl, and let stand at least 3 hours or overnight.
• Set a fine sieve over a small bowl, and pass the puree through the sieve. Discard any remaining solids. Store the puree in an airtight container, refrigerated, up to 2 weeks.

CILANTRO OIL

Steps:

• Bring a large saucepan of water to a boil. Add the cilantro, making sure to push all the leaves under the boiling water. Blanch the cilantro for 5 seconds. Drain and immediately plunge into a bowl of ice water. Drain well and squeeze out all liquid.
• In a blender, puree the cilantro with the olive oil. Strain the puree through 6 layers of cheesecloth or a paper coffee filter and put in a sterilized glass bottle, tightly capped.
• Store in the refrigerator for up to 2 weeks.

CILANTRO OIL(GUAM)

Steps:

• Blanch (put in boiling water) cilantro 20 seconds.
• Rinse under cold water.
• Drain and pat dry .
• In the jar of a blender combine cilantro and oil.
• Blend at medium speed 3 minutes.
• Store in a glass jar and refrigerate overnight.
• When herb has settled, pour oil through a paper coffee filter into a glass bottle.
• Store tightly covered in refrigerator.
• Oil will keep up to two weeks, after which it will lose some of its color and flavor.
• Note: Recipe works equally well with basil, parsley or mint; the best combination of these herbs is mint and basil.
• Enjoy!