18 lg Shrimp
10 Garlic cloves crushed
1 pn Saffron
1 c Olive oil
6 Onions
1 cn Peeled tomatoes; (8-ounce)
2 Anchovies
1/4 c Calamata olives
4 Sprigs thyme
1 Sheet puff pastry
2 Heads frisee
6 bn Mache
A day in advance of preparing this dish, marinate shrimp in a mixture of 4
cloves crushed garlic, black pepper, 1/2 cup olive oil and 1 pinch of
saffron. Refrigerate overnight.
To prepare the marmalade, peel onions and cut them in half and slice thin.
In a saucepan over low heat with 2 tablespoons of oil, cook the onions
until transparent.
Drain the tomatoes, remove the seeds, chop roughly and add to the onions.
Add chopped anchovies, chopped olives and thyme, cook for 3 hours on very
low heat, stirring often.
Meanwhile cut out 6 rounds of puff pastry about 3 1/2 inches in diameter.
Place on a baking sheet cover with a second sheet, and bake in the oven for
6 minutes at 350 degrees.
Prepare the frisee by cutting off the green of the lettuce, use only the
white part only. Chop frisee and wash well, reserve.
In a large saute pan over medium-high heat, heat 1/4 cup olive until hot,
and cook shrimp until pink and curled.
Set the tomato marmalade on top of each tart round and warm in the oven for
5 minutes. Season the frisee with a little olive oil, salt and pepper. Take
the tart out of the oven and set on a plate, dress some frisee on top of
the tart and cover with shrimp. Garnish with the mache lettuce leaves.
Drizzle olive oil around the tart and serve.
Yields
1 servings