Grilled Shrimp with Cherokee and Oxheart Tomato Tartare

Name: Grilled Shrimp with Cherokee and Oxheart Tomato Tartare
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps coarsely chopped fresh opal or green basil plus additional whole leaves for garnish; 1 teaspoon fleur de sel or coarse kosher salt plus additional for sprinkling; 1 garlic clove, minced; 340 grams uncooked unpeeled jumbo shrimp (about each), cut in half lengthwise through shell, deveined, shell still attached; 2 Tbsps extra-virgin olive oil (preferably Ligurian), divided, plus additional for brushing; 1 teaspoon minced shallot; 2 Giant Oxheart tomatoes (about 12 ounces total)

Grilled Shrimp with Cherokee and Oxheart Tomato Tartare is a gluten free, dairy free, and primal recipe with 6 servings. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 106 calories, 12g of protein, and 6g of fat. It is perfect for The Fourth Of July. If you have basil plus additional leaves, coarse kosher salt plus additional, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Cut all tomatoes into 1/3-inch cubes; place in large bowl.

Ingredients you will need

Tomato

Equipment you will use

Bowl

Add 1 teaspoon fleur de sel; toss.

Ingredients you will need

Fleur De Sel

Let stand 15 minutes.

Transfer tomatoes to strainer set over large bowl; let stand 45 minutes to drain well, tossing often.

Ingredients you will need

Tomato

Equipment you will use

Sieve

Bowl

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.

Ingredients you will need

Ground Black Pepper

Fleur De Sel

Olive Oil

Tomato

Shallot

Garlic

Basil

Equipment you will use

Bowl

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.

Ingredients you will need

Custard

Tomato

Wrap

Equipment you will use

Plastic Wrap

Ramekin

Let stand at room temperature.

Prepare barbecue (medium-high heat). Open up plastic wrap on ramekins. Invert 1 ramekin onto each of 6 plates, releasing tomato mixture.

Ingredients you will need

Tomato

Wrap

Equipment you will use

Plastic Wrap

Ramekin

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.

Ingredients you will need

Fleur De Sel

Olive Oil

Tomato

Pepper

Shrimp

Equipment you will use

Grill

Drizzle remaining 1 tablespoon olive oil over tomatoes, garnish with whole basil leaves, and serve.

Ingredients you will need

Fresh Basil

Olive Oil

Tomato

Equipment

Ingredients

Servings:

2Tbsps

coarsely chopped fresh opal or green basil plus additional whole leaves for garnish 1teaspoon

fleur de sel or coarse kosher salt plus additional for sprinkling 1

garlic clove, minced 340grams

uncooked unpeeled jumbo shrimp (about each), cut in half lengthwise through shell, deveined, shell still attached 2Tbsps

extra-virgin olive oil (preferably Ligurian), divided, plus additional for brushing 1teaspoon

minced shallot 2

Giant Oxheart tomatoes (about 12 ounces total)

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Zind-Humbrecht Calcaire Pinot Gris. It has 4.7 out of 5 stars and a bottle costs about 46 dollars.