GRILLED TOMATO SOUP WITH SWEET AND SOUR SHRIMP

Grilled Tomato Soup with Sweet and Sour Shrimp image

Provided by Marcus Samuelsson

Time 1h45m

Yield 4 servings

Number Of Ingredients 18

6 beefsteak tomatoes, halved
2 cloves garlic, crushed
1 red chile, seeds and ribs removed
4 tablespoons olive oil
Juice from 2 limes
1 English cucumber, peeled, seeds removed, coarsely chopped
1 tablespoon chopped fresh basil, plus more for garnish
1 tablespoon chopped fresh cilantro, plus more for garnish
Salt and freshly ground black pepper
2 tablespoons lemon juice
2 tablespoons granulated sugar
2 tablespoons red wine vinegar
1 tablespoon soy sauce
Eight to ten 21/25 count shrimp, cleaned, deveined, tails removed
Salt and freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, peeled and sliced
1 teaspoon sesame oil

Steps:

For the soup: Prepare a grill over high heat. Brush the tomatoes, garlic and chile with 2 tablespoons of the olive oil, then grill until softened and slightly charred, turning occasionally, 5 to 10 minutes. Transfer to a blender with the lime juice, cucumber and the remaining 2 tablespoons olive oil and puree in batches until smooth. Fold in the basil and cilantro. Season with salt and black pepper. Refrigerate until chilled, 1 to 2 hours.
For the shrimp: Combine the lemon juice, sugar, vinegar and soy sauce in a small saucepan. Bring to a boil over medium heat, and then reduce the heat and simmer for 5 minutes. Remove and let cool.
Sprinkle the shrimp with salt and black pepper. Heat the olive oil in a large saute pan over high heat. Add the garlic and saute until just golden. Remove the garlic and discard. Add the shrimp and saute until cooked through and opaque, about 1 minute per side. Add the sweet and sour sauce and bring to a boil. Remove from the heat, let cool and stir in the sesame oil.
To serve, divide the soup among 4 shallow soup bowls and place 2 shrimp in the center of each. Garnish with basil and cilantro.