INGREDIENTS

INSTRUCTIONS

FOR TOMATO CONFIT
FOR THE PASTRY
FOR THE SHRIMP
SPECIAL EQUIPTMENT
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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