Sherry Tomato Granita Recipes

SEAFOOD PASTA WITH SHERRY TOMATO CREAM SAUCE

Seafood Pasta with Sherry Tomato Cream Sauce image

Provided by Rachael Ray : Food Network

Time 15m

Yield 8 first course or party buffet servings, 6 entree servings

Number Of Ingredients 15

Ingredients

Salt
1 1/2 pound penne rigate or bow tie pasta
3 tablespoons extra-virgin olive oil
1/2 pound shiitake mushrooms, stemmed and sliced
2 large shallots, chopped
3 to 4 cloves garlic, finely chopped or grated
A pinch or 2 crushed red pepper flakes
1/2 cup dry sherry
1/2 cup chicken stock or seafood stock
1 (15-ounce) can crushed tomatoes
1 pound shelled, cooked or raw bulk lobster pieces
1 teaspoon lemon zest
Salt and freshly ground black pepper
1/2 cup cream
A handful chopped chives or parsley or both

Steps:

In a large saucepan boil water for the pasta. When water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente. Drain.
Heat a large skillet over medium heat with olive oil, 3 turns of the pan. Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes. Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble. If using raw seafood, season with lemon zest, salt, and pepper. Raise the heat a bit then add the seasoned seafood and heat through or cook until just about firm and opaque, a couple of minutes. If using cooked seafood, season the seafood when you add it to skillet with lemon zest, salt and pepper.
Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley, adjust seasoning and serve.

SHERRY TOMATO GRANITA

Sherry Tomato Granita image

Think of this marvelous first course as a savory sundae, with a pretty salad of crunchy julienned vegetables topping the icy granita. Cream Sherry adds a sweet base note to the granita, while the sharpness of Sherry vinegar accentuates the tomatoes' acidity.

Provided by Paul Grimes

Yield Makes 6 to 8 (light first course) servings

Number Of Ingredients 8

Ingredients

1 pound beefsteak tomatoes, cut into 2-inch wedges
1/2 cup cream Sherry
1 teaspoon sugar
1 tablespoon plus 1/2 teaspoon Sherry vinegar, divided
2 celery ribs
1/2 seedless cucumber
2 large radishes
1/2 teaspoon extra-virgin olive oil

Steps:

Blend together tomatoes, Sherry, sugar, 1 tablespoon vinegar, and 1/4 teaspoon each of salt and pepper in a blender until smooth. Strain through a fine-mesh sieve into a bowl, pressing on and then discarding solids.
Pour tomato mixture into an 8- to 9-inch nonreactive baking dish and freeze until partially frozen, about 1 hour. Scrape and stir with a fork, crushing any lumps. Continue to freeze, scraping once or twice, until evenly frozen, about 2 hours more.
Cut celery, cucumber, and radishes into fine julienne strips, then toss in a bowl with oil, remaining 1/2 teaspoon vinegar, and salt and pepper to taste.
Serve granita with vegetable julienne.

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