Sautéed Gulf Shrimp with Roasted Creole Tomatoes

Main Course

Recipe courtesy of Chef Spencer Minch, Emeril's Delmonico Restaurant, New Orleans, LA

Serves 4 to 6

  • 2 large ripe Creole tomatoes
  • 2 tablespoons extra-virgin olive oil, in all
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1 pound Louisiana shrimp (21-25 count)
  • 4 ounces arugula
  • Preserved Lemon Vinaigrette, for serving
  • (recipe follows)
  • fresh soft herbs, for garnish, such as
  • parsley, tarragon, or chives

Preserved Lemon Vinaigrette
Makes about 1 1/4 cups dressing 

  • 2 tablespoons Champagne vinegar
  • 1 teaspoon minced preserved lemon
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon Louisiana honey
  • 1/2 teaspoon minced shallot
  • 1/8 teaspoon Dijon mustard
  • 1 cup canola or vegetable oil
  • Salt and freshly ground black pepper
  • to taste




Preheat the oven to 350ºF.
Slice the tomatoes core and remove the seeds.
Dice, lightly coat with 1 tablespoon of olive oil, salt, and pepper, and roast in the oven for 8 to 10 minutes. 
Remove from the oven and set aside to cool until ready to assemble the salads.

Season the shrimp with salt and pepper.
In a sauté pan, heat 1 tablespoon of olive oil and, when hot, sauté the shrimp until just cooked through, 1 to 2 minutes on each side.
Set aside. 

Combine the vinegar, preserved lemon, tarragon, honey, shallot, and mustard and whisk to combine.
While whisking, add the oil in a slow, steady stream until completely combined.
Season to taste with salt and pepper.

Toss the arugula and roasted tomatoes with enough of the vinaigrette to lightly coat.
Divide the arugula and tomato mixture evenly between 4 or 6 salad plates, and top with the cooked shrimp.
Drizzle a little vinaigrette over each shrimp and garnish with fresh herbs, if desired.

Chef’s Note: Preserved lemons are a Moroccan condiment made by combining lemons and salt. Jars of preserved lemons are available for purchase online at or in the specialty import
sections of certain upscale gourmet markets.

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive