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Shrimp in Cherry Tomato Sauce
Serves 1
Alternative Ingredients are listed in Red

Qty Size Ingredient
8 ea 21-25 Tail on Shrimp
2 cups Halved Cherry Tomatoes
Medly or Rainbow Cherry Tomatoes
1 cup Vidalia Onion (feathered)
1 lg Shallot (feathered)
4 cloves Garlic
1 tbls Balsamic Vinegar
2 tbls White Zinfandel Wine
½ cup Unsalted Butter
½ cup Fresh Basil (chiffonade)
2 tbls Dried Sweet Basil
1 stem Scallion Onion
Salt & Pepper to taste

Preheat an oven to 400º.  Feather onion, chiffonade basil, chop scallion (both green and white parts).

Let shrimp thaw, covered, at room temperature.  Peel and devein reserving shells and liquid.

Spread the halved tomatoes and feathered onions onto a foil lined sheet pan.  Drizzle lightly with olive oil and salt & pepper to taste.  Toss to coat.  Roast the tomatoes in a 400-degree oven for 20 minutes, until they begin to soften, release liquid and char in places.

Heat large frying pan (cast iron would be good) over high heat.  Place room temp butter in skillet and sear shrimp on both wides just until they start to turn pink.  remove and return to thawing 'bowl' with juices and shells and reduce the heat under the skillet to medium so the butter doesn't burn.

Add tomatoes/onions to skillet, including juices and garlic.  Mash tomatoes with potato masher.  Remove any detached loose skins.  Stir in vinegar, wine, salt, pepper.  Simmer uncovered for 10 to 15 minutes, stirring occationally untill thickened.

When it's as thick as you like it add chiffonade basil, shrimp and chopped scallions.


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