Shrimp with Heirloom Tomato Confit

Shrimp in Heirloom Tomato Confit

I mentioned in my last Instalife post (see it HERE) that our grocery store has the most amazing organic shrimp right now so we’ve been making a lot of dishes with it. After I re-created my dinner from Houston’s (see it HERE), I knew I wanted to try to make my dinner from Coconuts on Ft. Lauderdale beach too (you can see my original meal HERE). This one was a little harder because we can’t get tiger shrimp (except for pre-cooked and frozen) here and I couldn’t find any recipes for the confit, so I just winged it. It turned out fantastic… the robust, bright taste of the tomato confit is the perfect base for super simple pan-fried shrimp (you could grill it too). The thin strips of basil on top are another fresh note and we served it with toasted baguette slices that were perfect for sopping up the delicious sauce! You can make the confit ahead of time, preheat cut your baguette and easily whip this dish up by pan-searing the shrimp and toasting the bread once your ready! 

To make the confit: Preheat your oven to 400 degrees and cut the tops off  & core about 2 lbs of heirloom tomatoes. Cut a thin slice off the bottoms of the tomatoes if necessary to get them to sit upright in a small glass baking dish. Drizzle a generous amount of extra virgin olive oil over the tomatoes, leaving about 1/2″ oil in the bottom of the pan and add a few cloves of peeled garlic (1). Roast the tomatoes in the oven for about 30-40 minutes (depending on their size) until they are just about ready to burst from the skin, using a spoon to carefully coat in olive oil occasionally. Place the tomatoes in a blender with the garlic cloves (2) (if you don’t like garlic, don’t add it to the blender) without any of the olive oil, but set it off to the side. Blend until smooth, adding a little of the olive oil if needed, though ours was pretty loose so we didn’t need to add any. Set a sieve over a large bowl and strain the confit (3) (discard what’s in the sieve) and let come to room temp before putting in the fridge. Season 1 lb peeled and deveined shrimp with salt, pepper and a pinch of red pepper flakes (4). Heat up some of the tomato oil in a sauté pan over medium high heat and pan-sear the shrimp for just a couple of minutes until seared on both sides and slightly opaque (5). I think the confit tasted the best at room temp, but you could heat it back up or serve it chilled right from the fridge. Pour the confit in shallow bowls, set some shrimp upright in the middle, sprinkle with thin-cut strips of basil and serve with toasted slices of baguette (6).

Heirloom Confit and Pan Sear Shrimp

Shrimp with Heirloom Tomato Confit

Serves 4

2 lbs assorted heirloom tomatoes (tops cut off, cored and thin slices cut off bottom so they sit upright)

1/2 – 3/4 cup extra virgin olive oil

3-4 cloves peeled garlic

1 lb peeled and deveined shrimp

salt & pepper

pinch of red pepper flakes

fresh basil leaves, cut into thin strips

slices of baguette, toasted

Preheat your oven to 400 degrees and place the tomatoes in a small glass baking dish. Drizzle olive oil over the tomatoes, leaving about 1/2″ oil in the bottom of the pan and add a the cloves of garlic to the bottom of the dish. Roast the tomatoes in the oven for about 30-40 minutes (depending on their size) until they are just about ready to burst from the skin, using a spoon to carefully coat in olive oil occasionally. Place the tomatoes in a blender with the garlic cloves(optional, if you don’t like garlic) without any of the olive oil, but set it off to the side. Blend until smooth, adding a little of the olive oil if needed. Set a sieve over a large bowl and strain the confit (discard what’s in the sieve) and let come to room temp before putting in the fridge. Season the shrimp with salt, pepper & red pepper flakes. Heat up some of the tomato oil in a sauté pan over medium high heat and pan-sear the shrimp for just a couple of minutes until seared on both sides and slightly opaque. Pour the confit in shallow bowls, set some shrimp upright in the middle, sprinkle with the basil and serve with the toasted baguette slices.

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