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Provided by: Chef Thomas Keller
Niçoise Olive Syrup
3⁄4 cup Niçoise olives, pitted
6 tablespoons extra-virgin olive oil
2 1⁄4 pounds ripe tomatoes, peeled, seeded, and chopped into 1-inch pieces
1 tablespoon canola oil
1 tablespoon finely chopped yellow onion
2 tablespoons red-wine vinegar
Pinch chopped tarragon leaves
3⁄4 cup simple syrup
Zest of 1⁄2 orange, julienned, then brought to a boil in cold water and strained (repeat 2 more times)
2 carrots, cut into 1⁄2-inch rounds
1 large yellow onion, coarsely chopped
2 leeks, split lengthwise, washed, and cut into 1⁄2-inch pieces
1 medium fennel bulb, coarsely chopped
1 bouquet garni (parsley stems, thyme, and bay leaf tied together with string)
1 cup dry white wine
1⁄2 cup white-wine vinegar
Juice of 1 lemon
6 black peppercorns
18 large ruby-red shrimp (about 1 pound; any shrimp can be substituted)
Niçoise Olive Syrup
Preheat oven to 200 degrees. Spread 1⁄2 cup olives in a single layer on a cookie sheet, and bake for about 2 hours, stirring occasionally, until olives are dry. Purée the dried and fresh olives in a blender, slowly drizzling in the oil.
In a saucepan, simmer the tomatoes over medium heat, stirring frequently, for about 45 minutes, or until reduced by half. Meanwhile, heat the oil in a small skillet over low heat, add the onion, and cook until tender. Purée tomatoes and onion in a blender until very smooth. Add remaining ingredients, and blend again. Strain through a chinois or fine sieve into a bowl, and refrigerate until cold, then pour into an ice-cube tray, and freeze.
Put all ingredients except shrimp in a large pot with 2 quarts of water, and bring this bouillon to a boil, then reduce heat, and simmer for 5 minutes. Add the shrimp, and cook for 1 minute. Remove from heat, pour the shrimp, bouillon, and vegetables into a large bowl, and let cool. Peel the shrimp, but keep the tails intact. Dry the shrimp on paper towels. Make an incision down the back, and remove the vein with a paring knife.
Using an ice shaver or potato peeler, shave the granité into small glass bowls set on a plate, hang the shrimp around the edge of the bowls, and drizzle plates with Niçoise-olive syrup.