From The Kitchen

Shrimp with Summer Tomato and Cucumber Salad

Corporate Chef Josh Feathers is showcasing juicy Summer tomatoes and fresh garden cucumbers in this light and delicious dish. The combination of fresh produce, tangy vinegar and herb flavors creates the perfect refreshing but filling dish to satisfy your palette and compliment a Summer day.

Shrimp with Summer Tomato and Cucumber Salad

Broth
1 qt tomato, pepper veg stock
1 qt tomato, rough chopped
2 cups rough chopped peppers
2 cups rough chopped cucumbers
1 onion thinly sliced
2 cloves raw garlic
Combine all of the solids and place them into a pan large enough to fit into the vacuum seal machine. Cover half of the veg with the stock. Season with kosher salt. Vacuum seal 10 times to infuse as much of the vegetable flavor as possible. Pass everything through a chinois, pressing the vegetables as much as possible.

Shrimp Pickle
1 Vidalia onion
1 lime, with zest and juice separate
1 Tbsp smoked paprika
1 Tbsp ground coriander
2 cup champagne vinegar
1 cup sugar
2 cups extra virgin olive oil
Whisk together in a bowl with 2 Tbsp of salt.

¾ cup kosher salt
1 lb peeled and deveined shrimp
Bring a pot of water to boil with 1 Tbsp of pickling spice and ½ cup of kosher salt. Add the shrimp all at one time and cook for 1-2 minutes just until the shrimp begin to curl. Immediately remove the shrimp and place them into the brine solution. Cover and refrigerate overnight.

Basil Oil
Blanch 4 cups basil leaves
Blanch 1 cup parsley leaves
1 ½ cups pure olive oil
3 Tbsp basil oil

Pour all of the ingredients into a blender and pass without pressing through a chinois. Plate vegetables and shrimp together in a bowl and finish with the basil oil. Enjoy!
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