Grilled Shrimp With Cherokee And Oxheart Tomato Tartare
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
45
Spice
43
Sweetness
26
Sourness
39
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1 tsp
Fleur De Sel1 tsp
Shallot (minced)Directions:
1
Cut all tomatoes into 1/3-inch cubes; place in large bowl
2
Add 1 teaspoon fleur de sel; toss
3
Let stand 15 minutes
4
Transfer tomatoes to strainer set over large bowl; let stand 45 minutes to drain well, tossing often
5
Transfer tomatoes to medium bowl; stir in chopped basil, 1 tablespoon olive oil, garlic, and shallot
6
Season with fleur de sel and ground black pepper
7
Line six 3/4-cup ramekins or custard cups with plastic wrap, leaving long overhang
8
Fill each ramekin with scant 1/2 cup tomato mixture; press to compact
9
Cover with plastic overhang, pressing firmly
10
DO AHEAD: Can be made 2 hours ahead
11
Let stand at room temperature
12
Prepare barbecue (medium-high heat)
13
Open up plastic wrap on ramekins
14
Invert 1 ramekin onto each of 6 plates, releasing tomato mixture
15
Brush shrimp with olive oil; sprinkle with fleur de sel and pepper
16
Grill shrimp, shell side down, 1 1/2 minutes
17
Turn shrimp over and grill just until opaque in center, about 1 1/2 minutes longer
18
Arrange 2 shrimp halves atop tomatoes on each plate
19
Drizzle remaining 1 tablespoon olive oil over tomatoes, garnish with whole basil leaves, and serve
20
Cut all tomatoes into 1/3-inch cubes; place in large bowl
21
Add 1 teaspoon fleur de sel; toss
22
Let stand 15 minutes
23
Transfer tomatoes to strainer set over large bowl; let stand 45 minutes to drain well, tossing often
24
Transfer tomatoes to medium bowl; stir in chopped basil, 1 tablespoon olive oil, garlic, and shallot
25
Season with fleur de sel and ground black pepper
26
Line six 3/4-cup ramekins or custard cups with plastic wrap, leaving long overhang
27
Fill each ramekin with scant 1/2 cup tomato mixture; press to compact
28
Cover with plastic overhang, pressing firmly
29
DO AHEAD: Can be made 2 hours ahead
30
Let stand at room temperature
31
Prepare barbecue (medium-high heat)
32
Open up plastic wrap on ramekins
33
Invert 1 ramekin onto each of 6 plates, releasing tomato mixture
34
Brush shrimp with olive oil; sprinkle with fleur de sel and pepper
35
Grill shrimp, shell side down, 1 1/2 minutes
36
Turn shrimp over and grill just until opaque in center, about 1 1/2 minutes longer
37
Arrange 2 shrimp halves atop tomatoes on each plate
38
Drizzle remaining 1 tablespoon olive oil over tomatoes, garnish with whole basil leaves, and serve