Cooks in 5 minutes, yet takes hours to make.
This dish was part of three day, breakfast and lunch catering event. Recipe is by Chef Omri Aflalo.
The cooking time for the shrimp itself is merely five minutes, and yet this was one of longer recipes to put together, which I thought was pretty funny. The recipe starts by making “court bouillon,” which is a seasoned broth in which to cook the shrimp.
It starts by sweating some onions in white wine.
The court bouillon is half white wine, half water, with mirepoix (carrot, onion, celery), parsley, thyme, and a head of garlic.
That simmers for and hour, and is then strained to make the cooking liquid for the shrimp.
Bring it back to a boil, then take it off the heat, wait two minutes, add the shrimp, and in
five minutes they’re done.
Total cooking time so far, about two hours. The shrimp is refrigerated overnight, and then tossed with diced tomatoes and an herbed oil dressing.
2 lbs 21-26 or larger shrimp, peeled & deveined
1 large heirloom tomato, finely diced
1 T lemon juice
1/4 C olive oil
1 shallot, minced
1 clove garlic
1 tsp dijon mustard
for the court bouillon:
3-4 ribs of celery
parsley (stems are fine)
1 head of garlic
3C white wine
To make the court bouillon: roughly dice all the vegetables. Saute the onions until soft.
Combine all ingredients and simmer for 1 hour. Strain, and discard the solids.
Bring to a boil, remove from the heat, wait 2 minutes. Add the shrimp, wait 5 minutes, then drain.
To make the herbed oil coating: saute the shallot and garlic until soft. Combine all ingredients except the herbs and blend until smooth. Add the minced herbs.
Toss the shrimp and tomato in the herb dressing and serve.