Grilled Shrimp with Cherokee and Oxheart Tomato Tartare
A elegant dish combining fresh heirloom tomatoes and grilled jumbo shrimp. The tartare features a mix of Giant Oxheart and Cherokee Purple tomatoes seasoned with basil, garlic, and shallots, topped with perfectly grilled shell-on shrimp.
Ingredients
- •2 whole Giant Oxheart tomatoes (about 12 ounces total)
- •2 whole 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 clove garlic clove, minced
- •1 teaspoon minced shallot
- •6 whole uncooked unpeeled jumbo shrimp (about 2 ounces each)
- •cut in half lengthwise through shell
- •deveined
- •shell still attached
Cooking Instructions
- 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.
60 min
- 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.
15 min
- 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.
10 min
