Jumbo Shrimp with Concasse Tomatoes
|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|
|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)|
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.