Sautéed Gulf Shrimp with Roasted Creole Tomatoes, Arugula & Preserved Lemon Vinaigrette

Spencer Minch

Sautéed Louisiana shrimp over a bed of roasted vegetables covered with a lemon vinaigrette. 4 appetizer servings.


2 large ripe Creole tomatoes2 tablespoons extra-virgin olive oil, in allsalt, to tastefreshly ground black pepper, to taste1 pound Louisiana shrimp (21-25 count)4 ounces arugulaPreserved Lemon Vinaigrette, for serving (recipe follows)Fresh soft herbs, for garnish, such as parsley, tarragon, or chives Preserved Lemon VinaigretteMAKES ABOUT 1 1/4 CUPS DRESSING2 tablespoons Champagne vinegar1 teaspoon minced preserved lemon1 teaspoon chopped fresh tarragon1 teaspoon Louisiana honey1/2 teaspoon minced shallot1/8 teaspoon Dijon mustard1 cup canola or vegetable oilSalt and freshly ground black pepper to taste 


Preheat the oven to 350ºF. Slice the tomatoes; core and remove the seeds; dice, lightly coat with 1 tablespoon of olive oil, salt, and pepper, and roast in the oven for 8 to 10 minutes. Remove from the oven and set aside to cool until ready to assemble the salads. Season the shrimp with salt and pepper. In a sauté pan, heat 1 tablespoon of olive oil and, when hot, sauté the shrimp until just cooked through, 1 to 2 minutes on each side. Set aside. Toss the arugula and roasted tomatoes with enough of the vinaigrette to lightly coat. Divide the arugula and tomato mixture evenly between 4 or 6 salad plates, and top with the cooked shrimp. Drizzle a little vinaigrette over each shrimp and garnish with fresh herbs, if desired. Preserved Lemon Vinaigrette Combine the vinegar, preserved lemon, tarragon, honey, shallot, and mustard and whisk to combine. While whisking, add the oil in a slow, steady stream until completely combined. Season to taste with salt and pepper. Chef’s Note: Preserved lemons are a Moroccan condiment made by combining lemons and salt. Jars of preserved lemons are available for purchase online at or in the specialty import sections of certain upscale gourmet markets.

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