A day in advance of preparing this dish, marinate shrimp in a mixture of 4 cloves crushed garlic, black pepper, 1/2 cup olive oil and 1 pinch of saffron. Refrigerate overnight. To prepare the marmalade, peel onions and cut them in half and slice thin. In a saucepan over low heat with 2 tablespoons of oil, cook the onions until transparent. Drain the tomatoes, remove the seeds, chop roughly and add to the onions. Add chopped anchovies, chopped olives and thyme, cook for 3 hours on very low heat, stirring often. Meanwhile cut out 6 rounds of puff pastry about 3 1/2 inches in diameter. Place on a baking sheet cover with a second sheet, and bake in the oven for 6 minutes at 350 degrees. Prepare the frisee by cutting off the green of the lettuce, use only the white part only. Chop frisee and wash well, reserve. In a large saute pan over medium-high heat, heat 1/4 cup olive until hot, and cook shrimp until pink and curled. Set the tomato marmalade on top of each tart round and warm in the oven for 5 minutes. Season the frisee with a little olive oil, salt and pepper. Take the tart out of the oven and set on a plate, dress some frisee on top of the tart and cover with shrimp. Garnish with the mache lettuce leaves. Drizzle olive oil around the tart and serve. Per serving: 2598 Calories (kcal); 239g Total Fat; (80% calories from fat); 37g Protein; 90g Carbohydrate; 171mg Cholesterol; 600mg Sodium Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 10 Vegetable; 0 Fruit; 47 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0031 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1624g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 726 (48%)|
|Amt Per Serving||% DV|
|Total Fat 80.7g||108 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 53.4g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 195.7mg||60 %|
|Sodium 670.5mg||23 %|
|Potassium 2362.1mg||62 %|
|Total Carbohydrate 159.8g||47 %|
|Dietary Fiber 25.3g||101 %|
|Sugars, other 134.5g|
|Protein 47.6g||68 %|
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Calories per serving: 1510
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