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Jumbo Shrimp With Concasse Tomatoes

Chef.at.Home's picture
Ingredients
  Shallot 1 , finely chopped
  Medium dry white wine 1⁄2 Cup (8 tbs)
  Shrimp in shells 18 (raw jumbo or Gulf variety)
  Lemon juice 1 1⁄2 Tablespoon
  Sea salt/Kosher salt To Taste
  Cayenne To Taste
  Unsalted butter 3 Tablespoon, melted
  Tomatoes 2 Large, skinned, seeded and diced
  Cold unsalted butter 6 Tablespoon, diced
  Finely chopped fresh chives 1 Tablespoon (for garnish)
Directions

Simmer the shallot in the wine in a small saucepan until most of the liquid has evaporated.
Meanwhile, toss the shrimp in the lemon juice, seasoned with sea salt and cayenne pepper.
Brush with the melted butter and broil for 2-3 minutes, turning frequently.
Gently warm the tomatoes in a small saucepan until their juices are reduced.
Gradually beat the diced butter into the wine mixture, making sure each piece is completely incorporated before adding the next.
Season with salt and a pinch of cayenne.
Divide the butter sauce among 6 warmed plates.
Remove the tomatoes from the saucepan with a slotted spoon, allowing any excess moisture to drain, and place in the sauce.
Place 3 shrimp to the side of each plate.
Sprinkle a few chives over the sauce and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Evaporated
Ingredient: 
Shrimp
Interest: 
Healthy

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