Grilled Shrimp with Cherokee and Oxheart Tomato Tartare |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If Oxhearts aren't available, try Pineapple tomatoes; instead of Cherokees, use Rose de Berne. Go for color contrast. Ingredients:
2 giant oxheart tomatoes (about 12 ounces total) |
2 cherokee purple tomatoes (about 12 ounces total) |
1 teaspoon fleur de sel or coarse kosher salt plus additional for sprinkling |
2 tablespoons coarsely chopped fresh opal or green basil plus additional whole leaves for garnish |
2 tablespoons extra-virgin olive oil (preferably ligurian), divided, plus additional for brushing |
1 garlic clove, minced |
1 teaspoon minced shallot |
6 uncooked unpeeled jumbo shrimp (about 2 ounces each), cut in half lengthwise through shell, deveined, shell still attached |
Directions:
1. Cut all tomatoes into 1/3-inch cubes; place in large bowl. Add 1 teaspoon fleur de sel; toss. Let stand 15 minutes. Transfer tomatoes to strainer set over large bowl; let stand 45 minutes to drain well, tossing often. Transfer tomatoes to medium bowl; stir in chopped basil, 1 tablespoon olive oil, garlic, and shallot. Season with fleur de sel and ground black pepper.
2. Line six 3/4-cup ramekins or custard cups with plastic wrap, leaving long overhang. Fill each ramekin with scant 1/2 cup tomato mixture; press to compact. Cover with plastic overhang, pressing firmly. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
3. Prepare barbecue (medium-high heat). Open up plastic wrap on ramekins. Invert 1 ramekin onto each of 6 plates, releasing tomato mixture. Brush shrimp with olive oil; sprinkle with fleur de sel and pepper. Grill shrimp, shell side down, 1 1/2 minutes. Turn shrimp over and grill just until opaque in center, about 1 1/2 minutes longer. Arrange 2 shrimp halves atop tomatoes on each plate. Drizzle remaining 1 tablespoon olive oil over tomatoes, garnish with whole basil leaves, and serve.
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