Grilled Tiger Shrimp with Spicy Tomato Syrup
and Meuniere Sauce|
Chef Sam Marvin of Le Dome - Los
Adapted by StarChefs
Yield: 4 Servings
- 4 (1/4-1/2 pound) giant tiger shrimp (use size 2/4, meaning 2-4 shrimp
- 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
- 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
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.
Place a dollop of Yukon gold potato puree to secure shrimp onto each plate.
Finish with meuniere sauce and spicy tomato syrup.
Try a fuller German Riesling like the Kurt Darting 2001 Ungsteiner Bettelhaus