Tomato Tartare with Pickled Vegetables and Jumbo Head-on Shrimp

Serves 4

 3 Tomatoes, peeled, seeded and finely chopped

Kosher Salt & Black Pepper, to taste

2 Teaspoons Finely Minced Shallot

1 Teaspoon Minced Chives

Fresh Thyme Sprigs

 

1 Bunch White Asparagus

1 Jar Pickled Asparagus

¼ Pound Haricot Verts

8 Baby Carrots

½ Pound Cherry Tomatoes, cut in half

Baby Arugula

Fresh Herbs

 

8 Head On Jumbo Shrimp

2 Tablespoons Old Bay Seasoning

½ Cup Vinegar

½ Cup Water

 

½ Cup Olive Oil

1 Tablespoon Balsamic Vinegar

½ Teaspoon Dijon Mustard

Herbs de Provence, to taste

Take tomatoes in a bowl and toss with shallot, chives, finely chopped thyme and salt and pepper to taste.  In a bowl mix olive oil, balsamic vinegar, Dijon mustard and herbs de Provence.  Whisk to create emulsion.

Bring small pot of salted water to boil.  Blanch white asparagus, haricot verts and baby carrots.  Individually place the vegetables in boiling water for a few minutes or until tender.  Immediately move to an ice bath to stop cooking and preserve color.

In a pot add vinegar, water and Old Bay seasoning.  Bring to a boil.  Add shrimp and cover.  Boil for 2 minutes and check shrimp so as to not overcook.  Shrimp should be opaque.  Immediately remove to ice bath.

Place a 3 inch ring mold on a plate.  Place about 4-5 teaspoons of tomato tartare in the center and use the back of a spoon to spread mixture so it fills bottom of mold.  Lift the ring mold and repeat on other three plates.  Toss white asparagus, haricot verts, carrots with a tablespoon of balsamic vinegar mixture.  Place vegetables, baby arugula and fresh herbs carefully on top of tomato tartare.  Drizzle with balsamic mixture.  Add two shrimp to each plate and serve immediately.