Chef Nina Compton's Grilled Gulf Shrimp with Heirloom Tomatoes Salad
A light summer recipe from Compère Lapin in New Orleans
4–6 ×
18 u9 shrimp with heads on (Note: Marinate in some olive oil, fresh rosemary and red chili flakes)
2 pints heirloom tomatoes, rinsed and cut into half
1 lemon, zested & juiced
1 cup Japanese bread crumbs
Method
Grill just before serving at 350-450 degrees for 5-7 minutes, turning the shrimp halfway through the process. Toss the cherry tomatoes halves in the dressing (below) and top with toasted bread crumbs and serve with grilled shrimp.
Buttermilk Dressing
- 2 cups buttermilk
- ¼ cup grated parmesan cheese
- 1 tsp black pepper
- 2 egg yolks
- 1 tsp dijon mustard
- 1 qt canola oil
- 1 garlic clove, micro-planed
- 1 anchovy
- ¼ cup Worcheshire sauce
- 1 lemon, zested & juiced
Method
In a blender combine yolks, mustard, garlic, anchovy and puree until smooth. Slowly drizzle in the oil until thick. Add cheese and remaining ingredients.
