Food & Drink » Chef's Choice

Chef's Choice: Vincent Stufano of the Fairmont

Big can be small and the customers love it that way

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Vine-ripe tomato with hand peeled shrimp

1 SERVING

  • 1 vine-ripe tomato
  • 56 g hand peeled shrimp
  • 5 g hydroponic watercress (Pemberton fresh in the spring)
  • 30 ml extra virgin olive oil
  • 5 ml white balsamic vinegar
  • salt and pepper

Using a pairing knife make a small X on the bottom of the tomato. Carefully place tomato in boiling water for 10 seconds removing and placing in ice-water to stop the cooking. Remove tomato from ice-water and remove skin which should easily peel away. Cut the stem end off the tomato and using a spoon carefully scoop out the flesh leaving a smooth clean dome. Rub a few drops of olive oil and seasoning on the inside of the tomato and set aside to marinate. In a bowl whisk together oil and vinegar with a pinch of seasoning. In a separate bowl add cooked shrimp with watercress and a teaspoon of the dressing. Toss well and fill tomato cavity with shrimp. Place tomato on plate with watercress and another teaspoon of dressing drizzled on the plate.

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