Inspired by a delicious looking Instagram post from Eric Ripert's Le Bernardin in New York. I made this last night with wild caught Argentinian 🦐. The process entails baking five sheets of filo dough, topping with a heavily reduced tomato sauce, seasoned shrimp and baking in a 500°F oven for 5 minutes. Simple, beautiful and delish all-in-one!
Eric Ripert is one of the "Three Amigos" (Ripert, Andres, Bordain). All chef's with whom I am immensely intrigued.
You can find the recipe here. It starts on page 6 of the Instagram story. Best to use Instagram on your computer as you can pause through the stories without having to hold the page still with your finger on the phone!
After gorging on fresh tomatoes since the mid-summer Sassafras Creek Harvest, I started using late season tomatoes to make sauce for the winter months. I would grate the tomatoes and reduce to a very concentrated sauce (good for Amatriciana, Sofrito,etc..), pop in a ziplock bag and freeze. My sauce has the seeds in, unlike the recipe. No harm eh?
Next time I might try with puff pastry, though the filo was very good and unobtrusive to the dish.
Shrimp sliced in half, deveined and placed inside 4" (Crumpet) ring
Pastry, sauce and shrimp stacked, seasoned and ready for baking
