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Seared spring shrimp w roasted tomatoes




Source of Recipe


First published in Chatelaine's 05/2005 issue


List of Ingredients




2 shallots
1 large jalapeño pepper
1/2 cup (125 mL) freshly squeezed orange juice
1/4 cup (50 mL) dry vermouth or white wine
2 tbsp (30 mL) butter
1/4 tsp (1 mL) salt
1 pint cherry or grape tomatoes
1 tbsp (15 mL) olive oil
pinches of salt and granulated sugar
1 tbsp (15 mL) each olive oil and butter
1 lb (500 g) fresh, peeled jumbo tiger shrimp, about 12
1/4 cup (50 mL) shredded fresh basil leaves
3 to 4 cups (750 mL to 1 L) hot cooked pasta or rice



Recipe



1. Preheat oven to 450F (230C). Finely chop shallots. Core and seed jalapeño, then finely chop. Place both in a bowl. Add juice, vermouth, 2 tbsp (30 mL) butter and salt. Place tomatoes on a rimmed baking sheet. Drizzle with 1 tbsp (15 mL) oil. Sprinkle with salt and sugar. Toss to coat. Roast tomatoes in centre of preheated oven until skins start to burst, 10 to 15 minutes.

2. Meanwhile, heat 1 tbsp (15 mL) each oil and butter in a wide frying pan over high heat. Add shrimp and cook 1 minute, just until pink. Turn shrimp and continue to cook 1 minute. Remove to a large plate. Return pan to burner. Add juice mixture. Using a wooden spoon, scrape up and stir in any brown bits from bottom of pan. Bring to a boil, then reduce heat to medium. Stir often, 5 minutes. Meanwhile, coarsely shred basil. Once sauce has boiled 5 minutes, return shrimp and any juices to pan. Stir often until shrimp are cooked, 3 to 4 minutes. Remove tomatoes from oven and toss with basil. Place pasta on dinner plates. Top with tomatoes, then shrimp and sauce.