Cilantro Oil 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 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.

CHILE-OIL NOODLES WITH CILANTRO

Steps:

• Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.
• Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
• Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.

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!

CILANTRO OIL

Steps:

• Wash cilantro, squeezing out any excess liquid. Place in a medium bowl; add enough grapeseed oil to cover and season with salt. Transfer cilantro mixture to a food processor and process until completely pureed. Keep refrigerated up to 1 day.