Marinated Tomatoes Stuffed With Rock Shrimp |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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An exquisitely elegant summer salad from Chef Klaus Happel, Veranda Restaurant (Intercontinental Hotel) in New Orleans in honor of this weekend's French Market Creole Tomato Festival. Use the Creole's if you can get them but otherwise make use of the best freshest summer tomatoes you can get. My black tomatoes are doing so well I suspect they'll be used in this fantastic summer salad. Plan ahead (marinating time not in prep time) - make the salad & marinate the tomatoes all day while you are at the beach; come in & voila! Comes together in a snap. Best of summer eating! Ingredients:
8 tomatoes, large creole |
salt, to taste |
black pepper, to taste |
1/2 cup olive oil |
2 tablespoons dijon mustard |
2 teaspoons honey |
1 1/2 teaspoons garlic, minced |
1 tablespoon crab boil, liquid |
2 lemons, halved |
2 lbs rock shrimp, medium |
1 cup sweet corn |
1/2 cup tomato, diced |
1/2 cup vidalia onion, diced |
1/4 cup black olives, pitted and halved |
1 tablespoon chervil, chopped |
8 sprigs chervil, fresh |
Directions:
1. Bring a pot of salted water to a boil. Using a sharp knife, make a small x on the.
2. bottom of each whole tomato. Place the tomatoes in the boiling water and.
3. cook for 1 minute. Remove and place in ice bath to shock cold and cool.
4. completely.
5. Remove from the ice bath and peel skin off each tomato. Quarter.
6. each tomato 3/4 way to the bottom. Remove the seeds. Place tomatoes in large.
7. glass pan. Season with salt and pepper.
8. In another bowl whisk together the oil, mustard and honey. Season with salt and pepper. Pour the marinade over each tomato. Cover and refrigerate for 6 hours.
9. Remove from fridge and pour off marinade into a bowl.
10. In sauce pan add the crab boil and lemons. Bring the mixture to a boil. Add the shrimp, cover and remove from heat. Allow the shrimp to sit in the water for 8 minutes or until the shrimp turn pink and their tails curl completely.
11. Remove from the water and cool. Add the shrimp, corn, diced tomatoes, onions, olives, chervil and garlic to the bowl of marinade. Mix well. Add salt and pepper to taste.
12. Place the tomato in the center of a plate. Spoon the shrimp salad in center of each tomato. Garnish with sprigs of fresh chervil.
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