Marinated shrimp, onion and tomato tart

1 servings

Ingredients

Quantity Ingredient
18 larges Shrimp
10 Garlic cloves crushed
1 pinch Saffron
1 cup Olive oil
6 Onions
1 can Peeled tomatoes; (8-ounce)
2 Anchovies
¼ cup Calamata olives
4 Sprigs thyme
1 Sheet puff pastry
2 Heads frisee
6 bunches Mache

Directions

A day in advance of preparing this dish, marinate shrimp in a mixture of 4 cloves crushed garlic, black pepper, ½ cup olive oil and 1 pinch of saffron. Refrigerate overnight. To prepare the marmalade, peel onions and cut them in half and slice thin.

In a saucepan over low heat with 2 tablespoons of oil, cook the onions until transparent.

Drain the tomatoes, remove the seeds, chop roughly and add to the onions.

Add chopped anchovies, chopped olives and thyme, cook for 3 hours on very low heat, stirring often.

Meanwhile cut out 6 rounds of puff pastry about 3½ inches in diameter.

Place on a baking sheet cover with a second sheet, and bake in the oven for 6 minutes at 350 degrees.

Prepare the frisee by cutting off the green of the lettuce, use only the white part only. Chop frisee and wash well, reserve.

In a large saute pan over medium-high heat, heat ¼ cup olive until hot, and cook shrimp until pink and curled.

Set the tomato marmalade on top of each tart round and warm in the oven for 5 minutes. Season the frisee with a little olive oil, salt and pepper. Take the tart out of the oven and set on a plate, dress some frisee on top of the tart and cover with shrimp. Garnish with the mache lettuce leaves.

Drizzle olive oil around the tart and serve.

Converted by MC_Buster.

Per serving: 2598 Calories (kcal); 239g Total Fat; (80% calories from fat); 37g Protein; 90g Carbohydrate; 171mg Cholesterol; 600mg Sodium Food Exchanges: 2 Grain(Starch); 3 ½ Lean Meat; 10 Vegetable; 0 Fruit; 47 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0031 Converted by MM_Buster v2.0n.

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