Caprese salad is a heavenly way to use sweet, peak-of-season tomatoes. In this recipe, Folsom blogger Sonya Keister of The Rustic Fork changes the format from family-style platter to individual servings. They’re now perfect for picnicking — and sharing — during COVID-19, and mighty cute, too.
Keister suggests transporting the ingredients in separate containers in a cooler bag and assembling on-site. Tomatoes should be cut last-minute to avoid mushiness. Too busy? You can buy any of these components at most grocery stores, she says.
As for the blackening seasoning, you can find Cajun-style seasoning mixes at the market or make your own with paprika, salt, garlic powder, onion powders, both black pepper and cayenne, and a little dried thyme and oregano.
Tomato Caprese Cups with Blackened Shrimp
Serves 8
Balsamic Reduction:
¾ cup good quality balsamic vinegar
1 tablespoon granulated sugar
Pesto:
2 cups loosely packed fresh basil leaves
1 garlic clove
¼ cup pine nuts
1/3 cup grated parmesan cheese
1½ teaspoons fresh lemon juice
½ cup extra-virgin olive oil
Salt and pepper to taste
Blackened Shrimp:
8 large raw shrimp, shelled and deveined
Cajun-style blackening seasoning
1 tablespoon canola or vegetable oil
Caprese cups:
1 cup small fresh mozzarella balls, preferably pearl sized, drained
1½ teaspoons lemon zest
¼ to ½ teaspoon red pepper flakes
2 small cloves garlic, diced
2 tablespoons fresh basil, chopped
2 tablespoons extra-virgin olive oil
8 medium-sized Campari tomatoes
Directions:
For the balsamic reduction, in a heavy bottomed, non-reactive sauce pan, combine the vinegar and sugar and bring the mixture to a low boil, whisking to make sure the sugar is absorbed. Lower heat and simmer gently for about 10 minutes, until just thickened. It will continue to thicken as it cools. Pour into an airtight container or squeeze bottle and store in the fridge until ready to use. Can be made up to one week ahead.
To make the pesto, combine the basil, garlic, pine nuts, lemon juice and parmesan in the bowl of a food processor. Pulse several times to combine. With the motor running, stream in the olive oil and continue blending to desired consistency. Season to taste with salt and pepper. Can be made several days ahead and stored in the fridge in an airtight container.
Season the shrimp on both sides. Heat a cast-iron skillet over medium high heat and add oil. When pan is hot, cook the shrimp for 1 to 2 minutes per side, until pink. Let cool. Can be made ahead and refrigerated.
For the caprese cups, place the mozzarella in a medium bowl. Add the lemon zest, red pepper flakes, garlic, basil and olive oil. Season with salt and pepper. Cover and refrigerate for 1 hour or up to overnight.
Cut off the tops of the tomatoes and scoop out the inside, using a melon ball scooper or small spoon to form a cup. Turn upside down and drain on paper towels.
To assemble, place about 1 teaspoon pesto for each tomato on a cheese board or picnic platter. Fill the tomatoes with the mozzarella mixture. Skewer each shrimp and secure it to a tomato, then place the tomatoes on the platter. Drizzle with balsamic reduction and more pesto and serve.
— Recipe courtesy of Sonya Keister, The Rustic Fork
