Shrimp & Tomato Salad

Yield: 1 Order

• 3.5oz Assorted Tomatoes, Peeled & Cut
• 5pc 31/35 AB Shrimp
• 1Tbls  Sherry Dressing
• 1Tbls  Shrimp Head Sauce
• 1tsp  Black Sesame Praline
• .5tsp Black Sesame Seeds
• 1tsp  Olive Oil
• ¼ tsp Maldon Sea Salt
• 1x Black Pepper, Fresh Cracked
  

Procedure

1. Using a paint brush, paint the bottom of the of the flat bowl with the Sesame Praline.  
2. Toss the tomatoes & shrimp with kosher salt and Sherry Dressing and mix well.     
3. Arrange the tomatoes & shrimp on the sesame praline.  
4. Finish the dish with Shrimp Head Sauce, Olive Oil, Maldon Sea Salt, Black Pepper and the frisee  

 Sherry Dressing.  Yield:  1 cp

¾ cp Olive Oil

¼ cp Sherry Vinegar

½ tsp Kosher Salt

Shrimp Head Sauce. Yield: 1cp

644g  Shrimp Heads

.25cp  White Wine

.5tsp   Kosher Salt

2Tbls  Canola Oil

Procedure

1. Mix all the ingredients together.  
2. Place into a container, Label & Date.

1. Heat a pan and add the oil.  
2. Sear the shrimp heads on both sides over medium high heat.  
3. Add the kosher salt and deglaze with the white wine.  
4. Pour everything through a fine strainer.  Using a ladle, crush the heads to extract all the head juice.  
5. Store in a container in the refrigerator until ready to use. 

Sesame Praline. Yield: 1cp

7oz  Black Sesame Seeds, Toasted

2oz  Sesame Oil

½tsp Kosher Salt

1. Place the sesame seeds in the blender and turn on the blender.  
2. Increase the speed and add the oil & salt.  
3. Increase the speed to high and puree until a smooth texture and it looks oily.  
4. Turn off the blender and pass through a fine strainer.  
5. Place into a container, Label & Date.  
6. If the mixture is looking a little dry while pureeing, add a little bit of a neutral oil to ensure the sesame seeds become a smooth texture.  
7. Place into a container, Label & Date.

Blanch & Peel Tomatoes. Yield: 8oz

1lb  Assorted Tomatoes