Main ingredients 🥩
ShallotsGarlicOlive oilTomatoesCapersCocktail shrimpFresh basilLemonHerb oil
Striker Chef's Shrimp, Tomato, and Lemon Dressing Salsa
A Mediterranean salsa sauce combining the sweetness of shallots and garlic confited in olive oil, tender shrimp cooked by residual heat, and the tartness of lemon.
🙋 Recommended for
- ⭐ Those who want an elegant and fresh finger food sauce to pair with crispy toast for home parties or light wine gatherings.
- ⭐ Those who prefer a moist and light seafood dressing infused with the aroma of fresh lemon zest and herb oil.
Ingredients needed 🛒2 servings
- Shallots 2
- Garlic 5 cloves
- Olive oil, enough to generously cover ingredients
- Tomato 1
- Capers 1 tbsp
- Cocktail shrimp 8-10
- Fresh basil, a little
- Lemon 1/2
- Salt, to taste
- Legendary Herb Oil 2 tbsp
Recipe 🍳
- Finely mince the shallots and garlic so they are not too chunky. Cut the tomato into quarters, remove the watery seed part, and dice the firm flesh into small squares.
- Finely chop the capers with a knife and place them next to the shallots. Thinly butterfly the cocktail shrimp and cut them into small pieces, similar in size to the diced tomato.
- Add the minced shallots and garlic to a small saucepan. Pour in extra virgin olive oil until the ingredients are generously covered.
- Cook over medium-low heat, being careful not to burn the garlic and shallots. Simmer gently until the pungent flavor dissipates and the subtle aroma and sweetness infuse into the oil, like confiting.
- Once the shallots and garlic are perfectly translucent, immediately remove the pan from the heat (turn off the stove). Add all the cut shrimp to the hot oil.
- Using the residual heat of the oil, stir with a spatula for about 5 minutes until the shrimp turn pink and cook gently to a tender texture.
- Once the shrimp and garlic oil mixture has cooled down completely, add the prepared diced tomatoes, chopped capers, and salt. Mix well to form the base of the dressing.
- Just before serving, lightly slice fresh basil leaves and add them. Squeeze in the juice of 1/2 lemon and add lemon zest for a fresh touch.
- Adjust the seasoning with salt, mix gently, pile it attractively in a dish, and drizzle the homemade green herb oil around it for plating.
- Mince shallots, garlic, and capers. Seed and dice tomatoes into squares. Thinly slice shrimp.
- Gently simmer shallots and garlic in olive oil in a small pan to infuse flavor.
- Turn off the heat and gently cook the shrimp in the hot oil for 5 minutes using residual heat.
- Once cooled, mix in tomatoes, capers, salt, sliced basil, lemon juice, and zest. Drizzle with herb oil to finish.
Cooking tips 💡
- If you continue to heat the shrimp over direct heat, they will quickly become tough and lose moisture. Cooking them gently with only the residual heat of the fragrant garlic oil is key to maintaining a supremely tender, lobster-like texture.
- Pre-mixing fresh basil and lemon dressing will cause the basil to turn black and lose its fresh aroma. Therefore, mixing them right before serving is essential for freshness.
- Spread this shrimp and tomato salsa generously over toasted olive ciabatta or baguette slices, along with the oil, for a fantastic Mediterranean bruschetta brunch.
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