Make Ahead

Basil and Tomato Consomme and Poached Shrimp Cocktail

July  9, 2010
Author Notes

I have made this as an appetizer many times and it never fails to surprise your guests. The consomme is clear and looks just like water so they are dumfounded upon tasting to be blasted by basil and tomato followed by the shrimp. - thirschfeld —thirschfeld

Test Kitchen Notes

This recipe fits right into the new food category of Dishes of the Senses. An amuse bouche that looks like a 'dirty martini' but bursts in your mouth to release an explosion of tomatoes, basil and salt. Not what you would expect but happy to have had the experience. A great way to start a meal and the table conversation. Could not have been easier to prepare. - MarvelousMaxie —The Editors

  • Serves 4 as a amuse bouche
Ingredients
  • 2 pounds heirloom tomatoes, yellow, cherry whatever you have on hand
  • 1 cup basil leaves
  • 1 tablespoon kosher salt
  • 1 teaspoon whole peppercorns
  • 1/4 cup white wine vinegar
  • 4 shrimp, poached in your favorite way
  • cilantro leaves for garnish
In This Recipe
Directions
  1. Place the tomatoes, basil, salt, pepper and vinegar into a food processor and blend. Let it sit for an hour.
  2. Place a wet, clean, and free of smelly wash soap dish towel in a colander set over a bowl. Place the puree into the towel, cover it with plastic wrap and then put the whole contraption into the fridge. Let it sit overnight or longer.
  3. All you are going to use is the water left in the bowl so carefully remove the pulp towel and discard the pulp.
  4. To serve fill four apertif glasses with equal amounts of chilled tomato consomme, hang a shrimp on the rim, garnish the consomme with a leaf of cilantro and serve.

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  • thirschfeld
    thirschfeld
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