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Shrimp and Poached Tomato Salad Recipe

Liliana Knigin
  |   June 1, 2015   |  
This recipe gets major points for presentation! But this dish isn't all looks, the flavor is also fantastic - meaty little shrimp paired with sweet balsamic tomatoes, with a twist of lemon. Perfect for summer events, this recipe is elegant to serve and delicious to eat.

Prep Time:
Cook Time:
Total Time:
Yield: for 4

Shrimp and Poached Tomato Salad Recipe

  • 14 large shrimp - uncooked, peeled and deveined
  • juice of 1/2 lemon + 1/4 teaspoon of lemon juice
  • 2 large red tomatoes
  • 2 cups of sugar
  • 1 tbspn. aged balsamic vinegar
  • ground pepper for tasting, sprig of dill for garnish.

  1. In a small pot, bring water to a boil with the juice of 1/2 lemon and boil the shrimp for 2-3 minutes.
  2. Remove the shrimp from the boiling water and cool in ice water. Then remove and dry.
  3. Cut the shrimp in half down the middle and sent aside in the refrigerator.
  4. In a small pot, boil enough water to cover the 2 tomatoes. Flash boil the tomatoes, and remove as soon as you can easily remove the skin. Then cut the tomatoes in half and remove the seeds.
  5. In another pot, add the sugar, 1/4 teaspoon of lemon juice, balsamic vinegar, and 1 cup of water. Add the half tomatoes to the pot. Then bring the water and tomatoes to a boil. Do not mix the tomatoes. Once the water is brought to a boil, continue boiling for 2 minutes and then remove from heat, and let rest for 2 minutes. Then remove the tomatoes.
  6. Thinly slice the tomatoes into strips.
  7. In a small ramekin, cover with plastic wrap, and create layers first with shrimp, followed by tomatoes, then repeat. Create 2-3 layers each of shrimp and tomates, depending on the size of your ramekin. place saran wrap over the top and place in the refrigerator for at least 15 minutes.
  8. When it's time to serve, remove the top plastic wrap layer and flip the ramekin onto a serving plate. Then remove the remaining saran wrap, and garnish with some cracked pepper and a sprig of dill.

This recipe is found in:
Recipes by Ingredient: Seafood Recipes
Recipes by Course or Meal: Main Courses
Recipes by Occasion: Labor Day and 4th of July Recipes
Recipes by Cuisine: Spanish Recipes
Recipes by Season: Spring and Summer Recipes

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Liliana Knigin

A foodie with a knack for creating elegant recipes, Liliana has been crafting some of our most delicious recipes for over 20 years.

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Questions and Answers

Q:When you can easily remove the you then remove it? Or is just a point at which you know you can remove the seeds?
A:The tomatoes should be boiled for 20-25 seconds. Do not boil them longer than that as they would begin to soften and cook.
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