Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 30 minutes
This is a great Summer dish, perfect for lunch on the patio with friends and family. Pick only the ripest tomatoes, Heirlooms are my favorite. I use local wild-caught shrimp but if you can’t get local go with the freshest wild shrimp available.
1/2 lbs 16/20 fresh wild shrimp
1/2 rib celery minced
1/4 cup red bell pepper minced
1 medium shallot minced
1/2 tsp salt
1/2 tsp black pepper
3/4 tsp Herb De Provance
3 tbs garlic aioli
2 tbs creme Fraiche
1 tsp fresh dill chopped
3 cups water
1/2 cup white wine
2 whole bay leaves
6 whole black peppercorns
1 medium lemon cut in half
1/2 medium onion quartered
1 medium carrot cut in 1-inch chunks
1. Begin by removing the insides of 6 ripe tomatoes and set them aside for later.
2. Place in a large pot, all of the ingredients for the court bouillon, bring this to a simmer and let simmer for 10 minutes then turn up the heat to a boil.
3. With a large bowl of ice water at the ready, dump the shrimp into the boiling water. When the shrimp float for about thirty seconds they are ready and you can remove them from the boiling water and place them directly into the ice water. let them cool before removing their shells and chopping.
4. Now in a bowl mix together the celery, pepper, shallot, herbs, seasonings, crème Fraiche and chopped shrimp. Begin to combine the salad and garlic aioli one tablespoon at a time until you achieve your desired consistency.
5. Season to taste and place the salad into the hollowed out tomatoes.
Chef’s Notes: Mayonnaise can be substituted for the creme fraiche and aioli.