BYLINES BY SCOTT
ANNE BURRELL’S SHRIMP AND TOMATO SALAD
Anne Burrell settles in to summer with a tomato salad with shrimp fit for the Côte d’Azur.
After braving another season co-hosting the Food Network’s Worst Cooks in America, chef Anne Burrell settles in to the East End lifestyle. For this girl-powered chef and TV personality, it’s about simplicity in her cooking and the simple pleasures of summer.
You are becoming a fixture here. What brings you back this season?
The sun, beach, food—why wouldn’t I come back? It’s a no-brainer! After the crazy winter, it’s so nice to see the beautiful things New York has to offer.
Where do you like to eat out here?
My “hidden gems” are La Parmigiana, on the way to Southampton, and Mary’s Marvelous! in Amagansett.
What is your favorite town out East?
Sag Harbor. It’s such a quaint little place that reminds me of my small hometown in upstate New York.
What is the quintessential summer meal?
A lobster boil and clambake with local potatoes and corn, accompanied by plenty of crisp white wine and a fresh summer salad with local tomatoes and cucumbers.
What is your favorite summer wine?
Albariño or Sauvignon Blanc, on the rocks, of course.
And cocktail?
The Chef Anne Sparkler: prosecco on the rocks with a dash of Aperol and a twist.
If you could step into the shoes of any chef, it would be…
Julia Child, although her shoes may be a little bigger than mine. She is iconic, quirky, and would be a load of fun to have a glass of wine with.
Speaking of shoes, chef clogs or Louboutins?
Depends on what I need to do. I’ve been known to wear both.
Tomato Salad with Shrimp and Black Volcanic Sea Salt
SERVES 4-6
Extra-virgin olive oil
4 cloves garlic, smashed
Pinch of crushed red pepper
1 lb. large shrimp, peeled and deveined
Kosher salt
½ pint heirloom cherry tomatoes, halved
1 lb. heirloom tomatoes, cut in various shapes
½ white or Maui onion, peeled and thinly sliced
6 large fresh basil leaves, cut in to a chiffonade
¼ cup red wine vinegar Black volcanic sea salt
Coat a large sauté pan with olive oil. Add the garlic and crushed red pepper and bring the pan to high heat. When the garlic is golden and aromatic, about 2 minutes, remove it and ditch it. Toss in the shrimp, season with salt, and cook for 2 to 3 minutes or until the shrimp turn pink on the outside and are opaque all the way through.
Remove from the heat and reserve. In a large bowl, combine the tomatoes, onion, basil, and pinch of crushed red pepper. Add the vinegar and the juices from the pan. Toss gently. Arrange the salad on serving plates and top with the shrimp. Sprinkle with the sea salt and serve.
Read the Article at Hamptons-Magazine.com HERE.
