INGREDIENTS

INSTRUCTIONS

For the Tomato confit, bring a pot of water to a boil. Blanch the
tomatoes for 5 seconds, then dip them into ice water until cold.  Peel,
cut in half crosswise, and squeeze out the seeds. Finely chop  the
tomatoes and set them aside. Heat 2 tablespoons of oil in a large
saucepan over mediumhigh heat. Add the garlic and shallots, lower the
heat slightly, and saute until softened, about 3 minutes. Add the
thyme and rosemary. Stir in the tomatoes, tomato paste, salt, and
pepper. Lower the heat to medium and simmer, stirring occasionally,
for 12 minutes. Take out the thyme and simmer until the mixture is
thick, about 8 minutes longer. (The confit can be made up to 3 days
ahead. Store in the refrigerator in an airtight container.) For the
pastry, preheat oven to 375 degrees. Lay 1 sheet of phyllo dough on a
work surface, keeping the rest covered with a damp cloth until  needed.
Brush with melted butter and top with another sheet of  phyllo. Repeat
until all of the phyllo and butter are used. Using the  ring as a
guide, cut out 6 circles of phyllo, discarding the scraps.  Line a
large baking sheet With parchment paper and put the phyllo  circles on
the pan (or bake in 2 batches if necessary to fit). Cover  with another
sheet of parchment, pressing the paper into the phyllo.  Bake until the
pastry is well browned, about 12 minutes. Set aside.  To make the
shrimp, use the ring as a guide to cut out 12 circles of  parchment
paper. Brush 6 of these with butter. Put the ring over 1 of  the
buttered rounds, as a guide to keep the shrimp in an even circle.
Arrange the shrimp halves in a radial pattern on top of the  parchment,
cut side up, as close together as possible so they  completely cover
the paper. Repeat with the remaining shrimp,  covering the 6 buttered
papers. Place the shrimp rounds on a baking  sheet and refrigerate
until ready to use. (The recipe can be made to  this point early on the
day you plan to serve.) To serve preheat oven  to 550 degrees. Pull the
top sheet of parchment off the shrimp.  Season with salt and pepper.
Spread each phyllo round with 3  tablespoons of tomato confit. Work
quickly from this point on or the  pastry will get soggy. Invert the
shrimp rounds over the phyllo so  the edges line up perfectly. Pull off
the parchment. Season the top  of the shrimp with salt and pepper and
sprinkle very lightly with  cayenne. Scatter the saffron and thyme over
the shrimp and drizzle  each pizza with 1 teaspoon of oil. Put on a
baking sheet (or divide  between 2) and bake until the shrimp turn
pink, about 5 minutes.  Scatter the basil over the pizzas and drizzle
another 1/2 teaspoon of  oil over each one. Place on plates and serve
immediately.  Converted by MC_Buster.  NOTES : Recipe Courtesy of Eric
Ripert, Executive Chef, Le Bernadin  Recipe by: IN FOOD TODAY SHOW
#INJ088  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1622
Calories From Fat: 774
Total Fat: 88.1g
Cholesterol: 238.6mg
Sodium: 8433mg
Potassium: 4623.9mg
Carbohydrates: 181.7g
Fiber: 47.2g
Sugar: 61.8g
Protein: 55.3g