Shrimp and Tomato Stew
Chef John Fraser
For the Tomato Stew:
Remove core and score bottom of tomatoes. Blanch. Remove skin. Cut in half and squeeze out seeds. Cut each half into eighths.
Place a large sauté pan over medium heat. Throw in garlic and shallot. Sweat. Add anchovy filet and capers. Turn heat to high. Stir until anchovy filet breaks up.
Before garlic and shallots begin to color, add tomatoes, marjoram and one strip of lemon zest. Stir and leave alone.
When most of the liquid has evaporated and tomatoes begin to caramelize, finish with red wine vinegar, saffron and olive oil. Season with salt.
For the Crouton:
Remove crust. Cut into 1-inch cubes. Toast in oven. Remove and toss in olive oil.
For the Rouille:
Put saffron and lemon juice in a small pot. Bring to simmer. Remove from heat and let steep.
Place lemon juice/saffron mixture, garlic and egg yolk in a robot coupe. Blend. Slowly add blended oil until it reaches desired thickness. Season.
For the Dandelion Greens:
Wash and julienne.
For the Shrimp:
Wash and devein. Place grill pan on high heat. Season shrimp. Dry grill on one side only.