Tuesday, 15 October 2013

Shrimp Salad with Chili tomato

Shrimp Salad with Chili tomato Vinaigrette
Why this recipe works: shrimp is America’s favorite shellfish, and it’s no wonder: their subtle yet recognizable flavor works well in concert with any number of other ingredients and in just about any type of dish. For this shrimp salad, we begin by making the chili tomato vinaigrette. We found that using cherry tomatoes instead of a larger variety yields rich, full flavor of the salad, we needed our vinaigrette to be distinctive and bold, so we added a fresh jalapeño to the roasted tomatoes. For the salad itself, we prefer to make things simpler by using already cooked shrimps. If you are using uncooked, then poach them in salted water until they’re pink and just cooked through, 3 to 5 minutes. We always use fresh seasonal corn if it’s available, but if it’s not, frozen kernels are acceptable as long as they’re thawed before they’re incorporated into the salad. We toss the arugula into the salad just before serving to keep the leaves from wilting.

Shrimp Salad with Arugula, Corn and Chili tomato Vinaigrette
Ingredients: serve 4
2 pints cherry tomatoes, cut in half
6 garlic cloves, sliced thin
7 tablespoons extra virgin olive oil salt and pepper
1 jalapeno chile, stemmed, seeded, and minced
3 tablespoons red wine vinegar
1 pound precooked large shrimp
3 ears corn, kernels removed from cobs (about 2 cups)
1 (5 ounce) bag baby arugula

  1. adjust oven rack to middle position and heat oven to 450 degrees. In large bowl, toss 1 pint tomatoes and garlic with 2 tablespoons oil and season with salt and pepper. Arrange these tomatoes cut side up on rimmed baking sheet and roast until skins begin to brown on bottom, about 20 minutes. Return tomatoes to bowl and stir in jalapeño, remaining oil, and vinegar and season with salt and pepper.
  2. Meanwhile, cut remaining tomatoes in half again to make quarters. In large bowl, toss these tomatoes with shrimp, corn, and roasted tomato vinaigrette until thoroughly mixed, then add arugula and toss until fully coated. Season with salt and pepper. Serve.

Quick prep tip roasting cherry tomatoes
Once the tomatoes are tossed in the oil and seasoning, place them cut side up on a baking sheet for maximum moisture evaporation. Roast in a 450 degree oven, rotating the tray halfway through cooking to ensure even roasting. The tomatoes are done in about 20 minutes, when the skins begin to brown on the bottom. 

No comments:

Post a Comment