Salmore Jo with Shrimp, Avocado & Serrano Ham Recipe


Florida Keys & Key West Chef's Table: Extraordinary Recipes from the Conch Republic

  • Yield: 6 Servings (9 cups)


For the salmorejo
  • 6 vine-ripened summer, vintage, or heirloom tomatoes
  • 2 cloves garlic, chopped
  • 1 (6-inch) ciabatta roll, cut into bite-size pieces
  • 2 teaspoons French sea salt
  • ¼ cup aged sherry vinegar (south of Spain)
  • 1 cup estate-bottled extra-virgin olive oil
For the shrimp
  • 3 cups water
  • 2 lemon wedges
  • 2 bay leaves
  • 6 sprigs flat-leaf parsley
  • 30 large shrimp, shells on
For the garnishes
  • 8 tablespoons extra-virgin olive oil, divided
  • 9 thin slices Serrano ham, cut in half
  • 3 ripe avocados
  • 24 sprigs arugula
How to Make It
    To make the salmorejo
  1. The day before: Core tomatoes and cut them into wedges. Place tomatoes, garlic, ciabatta pieces, and salt in a covered non-metal container. Place vinegar in a medium bowl and slowly whisk in olive oil. Pour over tomato mixture and toss to combine. Cover container and refrigerate overnight.
  2. Transfer tomato mixture to a food processor in batches and process until smooth. (Mixture will be slightly lumpy.) Transfer to a large non-metal container. Working in batches, press tomato mixture through a food mill. Transfer to a clean covered container and refrigerate until well chilled, at least 2 hours.
  3. To prepare the shrimp
  4. Place water, lemon wedges, bay leaves, and parsley in a medium saucepan over high heat. When water comes to a boil, add shrimp and cook until pink, 3–4 minutes. Remove from heat, drain shrimp, and immediately plunge them in an ice water bath. Peel shrimp and discard vegetables. Refrigerate shrimp until needed.
  5. To prepare the garnishes
  6. Place 2 tablespoons olive oil in a medium skillet over medium heat. When oil is hot, add ham and fry until crispy. Remove ham from skillet and drain on paper towels.
  7. Cut each avocado in half. Remove seeds and peel avocados. Cut each avocado half into a 7-section fan, keeping the base portion intact.
  8. To assemble and serve
  9. Place 1½ cups salmorejo in each of 6 large, shallow soup bowls. Place an avocado fan in the center of each portion of soup. Arrange 5 shrimp atop the soup at even intervals around the perimeter of the bowl. Place 3 crispy ham slices upright in the soup around the avocado fan. Place an arugula leaf between each shrimp. Drizzle each portion with 1 tablespoon extra-virgin olive oil and serve immediately.

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