Beefsteak Tomato Shrimp Cocktail
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Serves 4
4 large Beefsteak Tomatoes
16 large shrimp in the shell
1 teaspoon salt
1 whole bay leaf
Juice 1 lemon
½ cup tomato pulp, diced
1 tablespoon low-fat mayonnaise
1 teaspoon hot sauce
Juice of 1 fresh lemon
½ teaspoon salt
Grinding black pepper
1 tablespoon spicy honey mustard
1 tablespoon extra virgin olive oil
2 sprigs flat leaf parsley
1 clove garlic, peeled
1 small shallot, peeled
4 whole basil leaves
Remove the stem tops of the tomatoes. With a small knife cut around the inside wall of each tomato and remove the pulp. Leave about ¼ inch thick wall. Set pulp aside.
Turn tomatoes upside down and leave to rest on paper towels.
Bring 6 cups of water to a boil in a medium size saucepan. Add salt, bay leaf and the lemon juice. Add the shrimp and bring back to a boil. Turn off the heat. Cover and let the shrimp steep in the liquid for 5 minutes, then drain, cool and shell. Set shrimp aside.
To make the dressing, place all ingredients in a blender, food processor or use an immersion blender to blend the ingredients until smooth. Transfer to a jar and refrigerate until needed.
To assemble, line each of the 4 lunch plates with lettuce leaves of your choice. Place a whole tomato in the center of each plate over the lettuce. Fill each tomato cavity with some of the dressing.
Place 4 shrimp over the sides of each tomato as for a shrimp cocktail. Heat the oil in medium skillet and fry the basil leaves until crisp. Drain and cool then garnish each tomato.
Garnish with the basil leaves and serve.