Sautéed Gulf Shrimp with Roasted Creole Tomatoes
Recipe courtesy of Chef Spencer Minch, Emeril's Delmonico Restaurant, New Orleans, LA
Serves 4 to 6
Preserved Lemon Vinaigrette
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.
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.
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