Shrimp cocktail with tomato confit and fresh tomatoes

Name: Shrimp cocktail with tomato confit and fresh tomatoes
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 servings
Ingredients: 1 medium ripe tomato, peeled and seeded; ¼ cup olive oil (that from the confit is best, but extra-virgin olive oil is fine); 8 pieces Tomato Confit, plus some of the confited garlic; 8 pieces Tomato Confit, plus some of the confited garlic; Grated fresh or prepared horseradish to taste; 1 small chile, stemmed and minced; ¼ cup olive oil (that from the confit is best, but extra-virgin olive oil is fine); Grated fresh or prepared horseradish to taste; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 16 to 24 large shrimp, peeled and deveined; 2 teaspoons thyme leaves

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Most shrimp cocktail sauce is watery and insipid; this one is anything but.

Ingredients

8 pieces Tomato Confit, plus some of the confited garlic
1 medium ripe tomato, peeled and seeded

Starter
Fish course
Pescatarian
Gluten-free

Method

Combine the tomato confit, ripe tomato, 2 tablespoons of the olive oil, the horseradish, chile, and salt and pepper to taste in the container of a blender and puree. Taste and adjust the seasoning; let rest while you prepare the shrimp.
Preheat a grill or broiler. Toss