Shrimp with Crème Fraîche and Tomatoes is a distinctly late summer dish, primarily because it requires ripe, flavorful tomatoes, which are not cooked. If you do all the prep work in advance, the dish is not difficult, nor does it take much time, to make. Chives and fresh basil give the recipe an added lift. It makes a very toothsome and attractive dish.
If you can’t find crème fraîche at your supermarket, here’s a link to a very simple recipe for making it yourself.
To Peel, Seed, and Juice the Tomatoes
For this recipe, you want only the tomato pulp, not the juice and seeds. Plunge the tomatoes into boiling water for 10 to 15 seconds to loosen the skins.
Plunge tomatoes in boiling water.
Core the tomatoes.
Core the tomatoes.
Peel off the skin, which should come off very easily.
Peel the tomatoes.
Cut the tomatoes in half, and gently squeeze out the seeds and juice.
Squeeze out the juice and seeds,
Chop the tomato pulp, drain for several minutes in a sieve, and set aside.
Drain the tomatoes.
To Sauté the Shrimp
Melt 3 tablespoons of the butter in a large skillet over high heat. Dry the shrimp on paper towels. Add the shrimp, stirring for about 1 minute, just until they begin to color. Remove the shrimp to a plate.
Sauté the shrimp.
To Cook the Rice
Boil the rice in a large pot of salted water for 12 minutes. Drain the rice, and return it to the kettle, fluffing it with the remaining 2 tablespoons of butter and salt and pepper to taste. Cover and keep warm.
To Prepare the Sauce
Mince the shallots.
Mince the shallots.
In the same skillet in which the shrimp were sautéed, lower the heat and add the minced shallots and the sugar. Stir and cook gently, just until softened.
Cook the shallots.
Turn the heat back up to high. Add the wine and the lemon juice, and boil until the liquid has evaporated. Reduce the heat to low. Return the shrimp to the skillet, along with any accumulated juices. Add the sea salt, the black pepper, and the pinch of cayenne. Cover the mixture with a buttered round of wax paper, then place a cover over the skillet. Sweat the mixture for 2 minutes over very low heat.
Stir in the crème fraîche, bring the mixture to a boil, and simmer for 1 minute.
Shrimp in the crème fraîche.
With a slotted spoon, remove the shrimp to a plate. Raise the heat and boil the sauce until slightly thickened. Turn off the heat and swirl in one half of the snipped chives and slivered basil leaves.
To Serve the Shrimp With Crème Fraîche and Tomatoes
Add the remaining half of the snipped chives and basil to the chopped tomatoes. Season with salt and pepper to taste.
Cover your serving bowls with a layer of the tomatoes.
Place a layer of tomatoes in each serving bowl.
Place 2 large scoops of rice on either side of the bowl. Spoon the shrimp over the tomatoes. Place 2 more scoops of tomatoes at opposite sides of the bowl from the rice. Pour the sauce over the shrimp and rice, and decorate with basil leaves. Shrimp With Crème Fraîche and Tomatoes serves 3 or possibly 4.
