Shrimp and tomato salad - WBRC FOX6 News - Birmingham, AL

Shrimp and tomato salad

Heirloom Tomato Salad with Fried Okra,
Field Peas, Sweet Corn and Smoked Bacon
Serves 6

6 jumbo shrimp
6 large beefsteak tomatoes
2 large golden delight tomatoes
2 big rainbow tomatoes
½ pint sweet 100 tomatoes
Salt and Pepper
30 small whole okra, fried (recipe follows)
4 ounces fresh field peas
½ small onion chopped
1 teaspoon fresh thyme
3 ears of yellow corn, (recipe follows)
Balsamic Vinaigrette (recipe follows)
Chive Dressing (recipe follows)
6 strips of Applewood smoked bacon, thinly sliced and cooked until crisp

Wash, core and slice tomatoes. Toss in balsamic vinaigrette. Add salt and pepper. Set aside.

Prepare okra, corn, field peas, balsamic vinaigrette, basil dressing and bacon.

Fried Okra
¼ cup buttermilk
¼ cup corn flour
¼ cup corn meal
¼ cup all purpose flour
Salt and Pepper
4 cups vegetable oil

Heat vegetable oil to 350 degrees. Trim okra stems and place in a small bowl with the buttermilk. Toss until coated. Combine corn flour, cornmeal and all-purpose flour in medium size bowl. Add salt and pepper. Drain okra from buttermilk. Toss in cornmeal mixture and shake off excess. Fry in vegetable oil until golden. Drain on paper towels. Set aside. Season with Salt and Pepper

Field Peas
Simmer field peas in onion, water, fresh thyme, bacon trimmings and salt until just tender. When done, cool and set aside in small bowl.

Boil corn in salted water. Remove when tender. Shave kernels off cob and combine with butter beans. Add 3 tablespoons balsamic vinaigrette and let sit.

Chive Aioli
(yield 1 ¼ cup)
1 small clove garlic, finely minced
1 small sized bunch chives, thinly sliced
1 egg yolk
1 small lemon, juiced
1 cup olive oil
12 chive leaves Blanched and finely chopped

Place garlic and chives in small bowl. Add yolk, lemon juice, salt and pepper. Vigorously whisk in olive oil, being sure to create emulsion. Add crème fraîche. Add a drop or two of water if too thick.

Balsamic Vinaigrette
(2 cups)
½ cup extra virgin olive oil
½ cup puree olive oil
1 cup picked chive leaves thinly sliced
½ cup sliced scallions
1 cup balsamic vinegar
Salt and pepper

Combine all ingredients. Hold.  

Arrange sliced tomatoes on plates. Place whole sweet 100 tomatoes around the sliced tomatoes. Divide field peas and corn mixture evenly among plates. Arrange okra, bacon and shrimp on plates. Drizzle basil dressing over all ingredients and serve.

Note: Look for a variety of locally grown tomatoes at the farmer's market. If not available, look for good local tomatoes.

Property of
Chef Christopher Hastings
Hastings Consulting
2180 11th Court South
Birmingham, Alabama  35205

GDA Cooking - April 29, 2013

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