Chilled Shrimp Monterosa
6 c water
2 bay leaves
1 tbsp kosher salt
1 lemon, halved
20 x 21/25 size shrimp, raw, thawed, deveined and shell and tail-on
2 tbsp olive oil
3 tbsp finely chopped shallots
1 tbsp capers, drained
1 tbsp white balsamic vinegar, or white wine vinegar
1 tbsp chopped fresh flat leaf parsley
1 tbsp extra virgin olive oil
4 Monterosa tomatoes, sliced into 1/3” rings
Coarse sea salt to finish
In a medium pot, add water, bay leaves, kosher salt and lemon juice. Bring to a boil and simmer for 2 minutes. Turn off the heat and add shrimp, making sure not to overcrowd the pot. Let sit until shrimp is cooked, approximately 3 minutes. Strain the shrimp, discard the liquid. Peel and discard the shells from the cooked shrimp, leaving the tail on. Keep the peeled shrimp covered and refrigerated until ready to use.
In a small frying pan over medium heat, add olive oil and fry shallots until softened and translucent, making sure they don’t brown, about 1-2 minutes. Add capers to the pan and fry for another minute. Add vinegar and continually stir until mixture is reduced by half. Take the pan off the heat and stir in chopped parsley and extra virgin olive oil. Let mixture cool to room temperature before serving.
Arrange tomato slices on a platter. Season with coarse sea salt. Spread prepared chilled shrimp over the tomatoes and spoon the shallot-caper sauce over the shrimp to dress, letting a bit of olive oil run over the tomatoes. Serve immediately.
Chef’s Tip: shrimp will start to curl and turn blush pink once fully cooked.