This one was a little harder because we can’t get tiger shrimp (except for pre-cooked and frozen) here and I couldn’t find any recipes for the confit, so I just winged it. It turned out fantastic… the robust, bright taste of the tomato confit is the perfect base for super simple pan-fried shrimp (you could grill it too). The thin strips of basil on top are another fresh note and we served it with toasted baguette slices that were perfect for sopping up the delicious sauce! You can make the confit ahead of time, preheat cut your baguette and easily whip this dish up by pan-searing the shrimp and toasting the bread once your ready!
Shrimp with Heirloom Tomato Confit
Serves 4
2 lbs assorted heirloom tomatoes (tops cut off, cored and thin slices cut off bottom so they sit upright)
1/2 – 3/4 cup extra virgin olive oil
3-4 cloves peeled garlic
1 lb peeled and deveined shrimp
salt & pepper
pinch of red pepper flakes
fresh basil leaves, cut into thin strips
slices of baguette, toasted
