Shrimp and Poached Tomato Salad Recipe
and Poached Tomato Salad Recipe Instructions
large shrimp - uncooked, peeled and deveined
of 1/2 lemon + 1/4 teaspoon of lemon juice
large red tomatoes
cups of sugar
tbspn. aged balsamic vinegar
pepper for tasting, sprig of dill for garnish.
a small pot, bring water to a boil with the juice of 1/2 lemon and boil
the shrimp for 2-3 minutes.
the shrimp from the boiling water and cool in ice water. Then remove
the shrimp in half down the middle and sent aside in the refrigerator.
a small pot, boil enough water to cover the 2 tomatoes. Flash boil the
tomatoes, and remove as soon as you can easily remove the skin. Then
cut the tomatoes in half and remove the seeds.
another pot, add the sugar, 1/4 teaspoon of lemon juice, balsamic
vinegar, and 1 cup of water. Add the half tomatoes to the pot. Then
bring the water and tomatoes to a boil. Do not mix the tomatoes. Once
the water is brought to a boil, continue boiling for 2 minutes and then
remove from heat, and let rest for 2 minutes. Then remove the tomatoes.
slice the tomatoes into strips.
a small ramekin, cover with plastic wrap, and create layers first with
shrimp, followed by tomatoes, then repeat. Create 2-3 layers each of
shrimp and tomates, depending on the size of your ramekin. place saran
wrap over the top and place in the refrigerator for at least 15 minutes.
it's time to serve, remove the top plastic wrap layer and flip the
ramekin onto a serving plate. Then remove the remaining saran wrap, and
garnish with some cracked pepper and a sprig of dill.