Wednesday, June 10, 2009

Gulf Coast Shrimp with Sweet Tomato Relish

Gulf Coast Shrimp with Sweet Tomato Relish is an installment in a series of recipe winners from Thermador

Helen Conwell

This young-at-heart 83-year old, a former anesthesiologist, discovered a dish called Shrimp de Jonghe while completing her medical residency in Chicago. Her fond memories of that crusty, buttery, garlic-infused specialty, combined with easy access to her home state's succulent shrimp, served as inspiration for this savory Southern entree.

Shrimp from the Gulf Coast are renowned for their delectability. According to Helen, shrimp seem more typical of Alabama than cotton bales or magnolias in the moonlight. Here, they're paired with a tomato relish sweetened with local cane syrup or molasses in a dish inspired by Shrimp de Jonghe, a specialty she ate in Chicago during the forties.

cups diced fresh tomatoes
cup thinly sliced green onions (white part only)
2 tablespoons minced fresh cilantro
1 tablespoon cane syrup or light molasses
1 tablespoon fresh lemon juice


1/2 cup (1 stick) butter, divided
2 cups fresh breadcrumbs made from white bread
teaspoon chili powder
1/2 cup dry Sherry
2 tablespoons fresh lemon juice
1/2 cup sliced green onions (green part only)
1/4 cup minced fresh parsley
4 garlic cloves, pressed
1 teaspoon salt
1/2 teaspoon chili powder
2 pounds uncooked large shrimp, peeled, deveined
Additional sliced green onions (green part only; optional)

For relish: Combine first 5 ingredients in non-metal bowl. Season with salt. Let stand at room temperature until ready to use.

For shrimp: Preheat oven to 350°F. Melt
1/4 cup (1/2 stick) butter in heavy medium skillet over medium heat. Add breadcrumbs and sauté until they begin to turn golden brown, about 2 minutes. Add chili powder. Season to taste with salt.

Melt remaining 1/4 cup (1/2 stick) butter in heavy large skillet over medium heat. Remove from heat. Stir in
Sherry and next 6 ingredients. Add shrimp and turn to coat. Transfer shrimp mixture to shallow 2-quart casserole dish or 13x9-inch baking dish, arranging shrimp in single layer, overlapping slightly if necessary. Spread breadcrumb mixture over shrimp. Bake until shrimp are pink and crumbs are golden, about 30 minutes. Garnish with additional sliced green onions if desired. Serve immediately with relish.

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