| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dujour05 | 1 | Servings | |
INGREDIENTS
| 12 | Shrimp, shelled | |
| 8 | Ripe tomatoes, blanched | |
| peeled | ||
| and seeded | ||
| 4 | Oranges, cleaned into | |
| segments | ||
| 8 | t | Chopped mint |
| 1 | Fresh mint | |
| 1/2 | c | Linqurian extra virgin olive |
| oil | ||
| 16 | Tomato diamonds | |
| Salt to taste |
INSTRUCTIONS
Blanch, peel and seed tomatoes. Cut 16 diamonds for garnish, set aside. Also set aside 4 sprigs mints and 8 leaves. Peel and cut segments of 4 oranges and set aside 12 segments for garnish. In a medium sauce pan, warm olive oil over moderate heat. Add remaining mint, tomatoes and remaining orange segments. Season lightly with salt, to taste. When warm, remove from heat and cool on Ice bath. (Note: the concept is to warm the mint, extracting its flavor, while allowing the flavor of both tomato and orange to remain uncooked). Remove mint and blend in high speed blender, strain and set aside. In a small saute pan, warm the tomato diamonds, orange segments and julienned mint. Simmer shrimp in lightly salted water. Place chilled tomato and orange sauce in bottom of a soup bowl. Place the tomato, orange and mint compote in the center. Arrange the 3 shrimps around the outside. Drizzle with a touch of olive oil and garnish with mint sprigs. Yield: 4 servings. Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW # DJ9097 - PAUL BARTOLOTTA Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 754
Calories From Fat: 262
Total Fat: 29.7g
Cholesterol: 45.4mg
Sodium: 1163mg
Potassium: 2889.2mg
Carbohydrates: 118g
Fiber: 27.8g
Sugar: 83.9g
Protein: 18.8g