Grilled Shrimp with Cherokee and Oxheart Tomato Tartare
Grilled Shrimp with Cherokee and Oxheart Tomato Tartare is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Cut all tomatoes into 1/3-inch cubes; place in large bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCut all tomatoes into 1/3-inch cubes; place in large bowl.
Add 1 teaspoon fleur de sel; toss.
Let stand 15 minutes.
Transfer tomatoes to strainer set over large bowl; let stand 45 minutes to drain well, tossing often.
Transfer tomatoes to medium bowl; stir in chopped basil, 1 tablespoon olive oil, garlic, and shallot.
Season with fleur de sel and ground black pepper.
Line six 3/4-cup ramekins or custard cups with plastic wrap, leaving long overhang.
Fill each ramekin with scant 1/2 cup tomato mixture; press to compact.
Cover with plastic overhang, pressing firmly.
DO AHEAD: Can be made 2 hours ahead.
Let stand at room temperature.
Prepare barbecue (medium-high heat).
Open up plastic wrap on ramekins.
Invert 1 ramekin onto each of 6 plates, releasing tomato mixture.
Brush shrimp with olive oil; sprinkle with fleur de sel and pepper.
Grill shrimp, shell side down, 1 1/2 minutes.
Turn shrimp over and grill just until opaque in center, about 1 1/2 minutes longer.
Arrange 2 shrimp halves atop tomatoes on each plate.
Drizzle remaining 1 tablespoon olive oil over tomatoes, garnish with whole basil leaves, and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.