ALAIN AND ARLENE SAILHAC’S SHRIMP AND HEIRLOOM TOMATO SALAD
“Our friends love this salad.”
24 Shrimp in their shells - 16-20 size - head and tail left on
touch of olive oil - more if people have a big appetite
Saute the shrimp in very hot oil, 3 minutes on a side in a 12 "saute pan so they are lightly colored on both sides, season with sea salt and pepper. Set aside in the saute pan while you make the tomato compote.
4 heirloom tomatoes (different colors if possible) and very ripe
coarse sea salt, freshly ground pepper
1 garlic clove
1 jalepeño (optional)
1 bunch of basil
Peel the ripest tomatoes in the market, cut in small pieces, season with salt, pepper, one small clove of fresh crushed garlic, chopped jalepeño if you like, a big bunch of chopped basil, toss with good extra virgin olive oil. Put the shrimp around a plate and the tomato compote in the center.
Serve cold rosé wine and voila!
"Don't forget to put a big bowl in the center of the table for shells.
Alain says if you are among friends reserve the shells crush them, freeze them and when you make a fish soup this give a great flavor."
Alain Sailhac is VP Emeritus of the French Culinary Institute.
Arlene Feltman Sailhac is director of De Gustibus at Macy’s.
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