Grilled Gulf Shrimp with Heirloom Tomatoes Salad by Chef Nina Compton - Food & Beverage Magazine - Food & Beverage Magazine

jumi.indah.link

Grilled Gulf Shrimp with Heirloom Tomatoes Salad

Chef Nina Compton

Serves 4-6

Ingredients

18 (u9) shrimp with heads on (Note: Marinate in some olive oil, fresh rosemary and red chili flakes)

2 pints heirloom tomatoes, rinsed and cut into half

1 lemon, zested & juiced

1 cup Japanese bread crumbs

Buttermilk Dressing

2 cups buttermilk

¼ cup grated parmesan cheese

1 tsp black pepper

2 egg yolks

1 tsp dijon mustard

1 qt canola oil

1 garlic clove, micro-planed

1 anchovy

¼ cup Worcheshire sauce

1 lemon, zested & juiced

Method: In a blender combine yolks, mustard, garlic, anchovy and puree until smooth. Slowly drizzle in the oil until thick. Add cheese and remaining ingredients. For shrimp: grill just before serving at 350-450 degrees for 5-7 minutes, turning the shrimp halfway through the process. Toss the cherry tomatoes halves in the dressing and top with toasted bread crumbs and serve with grilled shrimp.

The Link Lonk


June 17, 2021 at 03:14AM
https://ift.tt/2S5Xmhm

Grilled Gulf Shrimp with Heirloom Tomatoes Salad by Chef Nina Compton - Food & Beverage Magazine - Food & Beverage Magazine

https://ift.tt/3eNRKhS
shrimp