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Le Dome
8720 Sunset Boulevard
Los Angeles, CA 90069
Phone: 310-659-6919

Grilled Tiger Shrimp with Spicy Tomato Syrup and Meuniere Sauce
Chef Sam Marvin of Le Dome - Los Angeles, CA
Adapted by StarChefs

Yield: 4 Servings

Ingredients: Grilled Tiger Shrimp with Spicy Tomato Syrup and Meuniere Sauce On StarChefs

    Shrimp:
  • 4 (1/4-1/2 pound) giant tiger shrimp (use size 2/4, meaning 2-4 shrimp per pound)
  • 1 Tablespoon chopped garlic
  • Extra-virgin olive oil
  • Pinch of red chili flakes
  • 1 Tablespoon chopped parsley
    Spicy tomato syrup:
  • 1 pound roma tomatoes
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/3 cup sugar
  • Extra virgin olive oil
  • 2 cups tomato juice
  • 6 cloves garlic
  • ½ bunch basil leaves
  • 2 Tablespoons red chili paste
  • 1 Tablespoon Tabasco sauce
    Meuniere sauce:
  • 1 cup white wine
  • 1 lemon, juiced
  • 1 tomato, chopped
  • 2 Tablespoons butter
  • Pinch salt
  • Pinch freshly ground black pepper

Serving suggestion: Yukon gold potato puree

Method:
For shrimp:
Slice shrimp completely in half lengthwise and clean well. To make marinade, combine garlic, olive oil, red chili flakes, and parsley. Place shrimp in marinade and let sit several hours.

When the tomato syrup and meuniere sauce are completed (see below), prepare grill to medium-high heat. Removing shrimp from marinade, grill shell side down to achieve a nice char flavor, about 2 minutes or until pink.

For tomato syrup:
Preheat oven to 375ºF. Halve tomatoes and coat with spices, sugar, and extra-virgin olive oil. Cook in oven for 1½ hours. Put tomatoes in a large saucepot. Add tomato juice, garlic cloves, and basil. Simmer for 30 minutes. Press mixture through china cap and season with chili paste and Tabasco. In a medium saucepan, reduce mixture to syrup consistency. Adjust seasoning and serve.

For meuniere sauce:
In a hot sauté pan, reduce white wine by half. Add lemon juice and tomatoes, let sit. Just before serving, bring to boil, turn off heat and beat in butter until emulsified; season and serve.

To serve:
Place a dollop of Yukon gold potato puree to secure shrimp onto each plate. Finish with meuniere sauce and spicy tomato syrup.

Wine Pairing:
Try a fuller German Riesling like the Kurt Darting 2001 Ungsteiner Bettelhaus Riesling Kabinett.

 



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