Grilled Shrimp with Cherokee and Oxheart Tomato Tartare

A elegant dish combining fresh heirloom tomatoes and grilled jumbo shrimp. The tartare features a mix of Giant Oxheart and Cherokee Purple tomatoes seasoned with basil, garlic, and shallots, topped with perfectly grilled shell-on shrimp.

6 servings

1 hr 25 min

Published October 4, 2025

Ingredients

•2 whole Giant Oxheart tomatoes (about 12 ounces total)
•2 whole Cherokee Purple tomatoes (about 12 ounces total)
•1 teaspoon fleur de sel or coarse kosher salt plus additional for sprinkling
•2 tablespoons coarsely chopped fresh opal or green basil plus additional whole leaves for garnish
•2 tablespoons extra-virgin olive oil (preferably Ligurian), divided, plus additional for brushing
•1 clove garlic clove, minced
•1 teaspoon minced shallot
•6 whole uncooked unpeeled jumbo shrimp (about 2 ounces each)
•cut in half lengthwise through shell
•deveined
•shell still attached

Cooking Instructions

1.
Cut all tomatoes into 1/3-inch cubes; place in large bowl. Add 1 teaspoon fleur de sel; toss. Let stand 15 minutes. Transfer tomatoes to strainer set over large bowl; let stand 45 minutes to drain well, tossing often. Transfer tomatoes to medium bowl; stir in chopped basil, 1 tablespoon olive oil, garlic, and shallot. Season with fleur de sel and ground black pepper.
60 min
2.
Line six 3/4-cup ramekins or custard cups with plastic wrap, leaving long overhang. Fill each ramekin with scant 1/2 cup tomato mixture; press to compact. Cover with plastic overhang, pressing firmly. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
15 min
3.
Prepare barbecue (medium-high heat). Open up plastic wrap on ramekins. Invert 1 ramekin onto each of 6 plates, releasing tomato mixture. Brush shrimp with olive oil; sprinkle with fleur de sel and pepper. Grill shrimp, shell side down, 1 1/2 minutes. Turn shrimp over and grill just until opaque in center, about 1 1/2 minutes longer. Arrange 2 shrimp halves atop tomatoes on each plate. Drizzle remaining 1 tablespoon olive oil over tomatoes, garnish with whole basil leaves, and serve.
10 min

Ingredients

•2 whole Giant Oxheart tomatoes (about 12 ounces total)

•2 whole Cherokee Purple tomatoes (about 12 ounces total)

•1 teaspoon fleur de sel or coarse kosher salt plus additional for sprinkling

•2 tablespoons coarsely chopped fresh opal or green basil plus additional whole leaves for garnish

•2 tablespoons extra-virgin olive oil (preferably Ligurian), divided, plus additional for brushing

•1 clove garlic clove, minced

•1 teaspoon minced shallot

•6 whole uncooked unpeeled jumbo shrimp (about 2 ounces each)

•cut in half lengthwise through shell

•deveined

•shell still attached

Cooking Instructions

Cut all tomatoes into 1/3-inch cubes; place in large bowl. Add 1 teaspoon fleur de sel; toss. Let stand 15 minutes. Transfer tomatoes to strainer set over large bowl; let stand 45 minutes to drain well, tossing often. Transfer tomatoes to medium bowl; stir in chopped basil, 1 tablespoon olive oil, garlic, and shallot. Season with fleur de sel and ground black pepper.

60 min

Line six 3/4-cup ramekins or custard cups with plastic wrap, leaving long overhang. Fill each ramekin with scant 1/2 cup tomato mixture; press to compact. Cover with plastic overhang, pressing firmly. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

15 min

Prepare barbecue (medium-high heat). Open up plastic wrap on ramekins. Invert 1 ramekin onto each of 6 plates, releasing tomato mixture. Brush shrimp with olive oil; sprinkle with fleur de sel and pepper. Grill shrimp, shell side down, 1 1/2 minutes. Turn shrimp over and grill just until opaque in center, about 1 1/2 minutes longer. Arrange 2 shrimp halves atop tomatoes on each plate. Drizzle remaining 1 tablespoon olive oil over tomatoes, garnish with whole basil leaves, and serve.

10 min