INGREDIENTS

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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