JUMBO Shrimp with TOMATO CONFIT

JUMBO Shrimp with TOMATO CONFIT

Ingredients:
Millefoglie di canocchie e pomodori confit
Fresh and shell the jumbo shrimp. time them with salt, pepper, and 2 tablespoons (25 ml) of the oil and allow for them marinate for
2 hrs.
24 jumbo shrimp
Salt and freshly ground black pepper
To taste
3 1/2 tablespoons (50 ml) far more-virgin
Olive oil
2 1/2 lbs.. (1.2 kg) tomatoes (about 6 large)
1/3 ounce (10 g) chopped fresh thyme (around 1/4 cup)
1 clove garlic, thinly sliced
Sugar to taste
1 ounce (30 g) fresh basil (more than 1 1/4 cups full leaves)
3 1/2 ounces (100 g) blended vegetables
Plan the tomatoes by means of developing
An X-fashioned incision on the bottom of each tomato and blanching
Tomatoes inside ice water, then peel them, slice them into quarters, and period them on both of those facets with thyme, garlic, and a pinch of salt, pepper, and sugar. bake for 1 hour.
Enhance the oven temperature to 300°F. prepare 4 ramekins
On a parchment-included baking pan. fill them with alternating levels
Of tomatoes and shrimp, completing with a layer of tomatoes. bake
For 6 minutes.
Blanch the basil leaves in a reduced selection of boiling salted water
For 2 minutes. drain the basil and put it specifically in a bowl of ice
Water. Employ an immersion blender to combine them with the continue to be-
Ing oil. remove the ramekins to the oven and serve the shrimp

Directions:
1. Heat the oven to 175°F.
2. Remove the seeds. Vacation put them on a parchment-included baking sheet.
3. And tomatoes drizzled with the basil oil with blended veggies.

Note:
Them in boiling water for 10 to 15 seconds. quickly dip the