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Jumbo shrimps flambées with sambuca, sherry tomatoes tatin with pesto

MAINS, Fish, Seafood & Shellfish

Welcome to the hollydays time.

Note

By following the same pesto reciepes you could replace the basil for arugula.

Ingredients

Recipe for 4 persons

For the shrimp

12 Unit(s)

Jumbo shrimps

25 Ml

Sambuca

150 Ml

Cream 35%

For the tatin

0.50 Unit(s)

Puff pastry

1 Box(es)

Cherry tomatoes

1 Bunch(es)

Basil

30 Ml

Pine nuts

50 Gr

Parmigiano reggiano

1 Unit(s)

Garlic

15 Ml

Lemon juice

Preparation time: 45 min

For the preparations

Cut 4 round of puff pastry of the size of individual tart shell. Shred the parmeggiano, pick the basil leaves and roast the pine nuts in the oven for 4 minutes.
For the tatin

In the cutter, put the pine nuts, the parmeggiano, the basil, the garlic and smooth it with some oliv oil until you get a smooth pesto. Put the cherry tomatoes in the tart shells, put a table spoon of pesto on the top, top it with the puff pastry, and press a little bit on the top. Cook it in the oven for 15 to 20 minutes.
For the shrimp

Put salt and pepper around the shrimps. In a hot pan with vegetable oil, sear the shrimps on one side for 30 secondes, flip it, deglaze with the Sambuca, flambé it, as soon as the flame disappear add the cream and cook it still for 2 minutes. Remove from the stove.
For the platting

Remove the tatin from the shell. In a big platte, put the tatin in the middle of the plate, tomatoes side up, put the shrimps nicely around and the cream sauce also. Finish by putting pesto dotes on the cream for the color and the taste.