Tomato Pudding and Chermoula Shrimp Salad

Ingredients:

● 1 can of really, good diced tomatoes

● 1⁄2 lb. of fresh, farmer’s market tomatoes, medium diced

● 6 oz.. room temperature butter

● 1 medium onion, small diced

● 1⁄8 tsp ground clove

● 1⁄4 tsp ground cinnamon

● 1 tsp fresh thyme

● 2 tbsp. light brown sugar

● 4 slices of day old bread (sourdough, brioche,) torn into small pieces

● Salt to season and taste

Method of Production:

 Preheat your oven to 400 F and butter a medium casserole or baking dish.

 Sweat onions with butter until they are soft; you don’t want to brown them.

 Mix the canned tomatoes and fresh, diced tomatoes in a bowl together and set

aside. Add the spices to the soft onions and cook for another 2 minutes.

 Place the tomatoes, brown sugar and thyme into the pan with the onions. Season

with salt. Simmer, uncovered over low heat for 20 minutes, until the tomatoes have

become a thick stew. Taste and re-season with salt and more spices if needed.

 Melt down some more butter and toast the torn pieces of bread lightly in a large

pan. Fold the toasted bread into the stewed tomatoes and transfer all of it to the

buttered baking dish. Bake for 20 minutes until tomatoes are bubbling like a fruit cobbler.

Chermoula Shrimp Salad

Ingredients:

For the Chermoula:

• ½ lb fresh cilantro, chopped
• ½ lb fresh parsley, chopped
• 3 teaspoons ground cumin
• 3 teaspoons ground coriander
• 4 cloves garlic, minced
• ¼ cup red wine vinegar
• 1 cup olive oil
• 2 lemons, zest and juice
• 2 limes, zest and juice
• 2 teaspoons smoked paprika
• 1 teaspoon chili flakes
• 1 shallot
• 1 diced cucumber
• salt to taste

Poached Shrimp

• 2 lbs of any size shrimp, peeled and deveined
• 1 celery stalk, rough chopped
• 1 carrot, rough chopped
• ½ yellow onion, rough chopped
• juiced lemon scraps
• 2 cloves garlic
• 1 tablespoon whole black peppercorns
• 2 tablespoon salt
• 2 bay leaves
• Large bowl of ice water to chill the shrimp

Method of Production:

Starting with the chermoula, toast all of the spices lightly in a small sauté pan just until the aroma comes through. Do not burn the spices.

Finely chop the herbs and add to a medium bowl, along with the citrus zest and juice, minced garlic. Add in the toasted spices.

Whisk in the red wine vinegar and olive oil with the herbs and spices until all is incorporated and set aside.

For the shrimp poaching liquid, in a medium pot, add the aromatics and lemon scraps and cover with cold water. Bring to a boil for 10 minutes.

Strain the liquid into a new pot, discard the vegetable scraps, and bring to a simmer.

With the large bowl of ice water nearby, add the shrimp to the bouillon, poach for 7 minutes until the shrimp are cooked through.

Using a slotted spoon, transfer the shrimp into the ice water to stop the cooking process. Strain the shrimp from the water and toss into the chermoula sauce.

Allow the flavors to marinate into the shrimp by wrapping the bowl tightly with plastic wrap and refrigerate for 30 minutes or until you’re ready to serve.