Gulf Coast Shrimp with Sweet Tomato Relish

Gulf Coast Shrimp with Sweet Tomato Relish

                                        
           Recipe from the Thermador Taste of America Cookbook


Shrimp from the Gulf Coast are famous 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.


Submitted by:
Helen Conwell


6 to 8 servings


Relish
1½ cups diced fresh tomatoes
¼ 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
Salt


Shrimp
½ cup (1 stick) butter, divided
2 cups fresh breadcrumbs made from
white bread
½ teaspoon chili powder
Salt½ cup dry Sherry
2 tablespoons fresh lemon juice
½ cup sliced green onions (green part only)
¼ cup minced fresh parsley
4 garlic cloves, pressed
1 teaspoon salt
½ 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
nonmetal 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
beginning 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.
Serve with white wine, such as Sauvignon Blanc.