Shrimp and Pan Fried Tomatoes
- Ready In:
- 20mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
ROASTED GARLIC AIOLI
- 1⁄2 cup mayonnaise
- 1⁄8 cup Dijon mustard (smooth)
- 6 garlic cloves (roasted)
- salt and pepper
-
SHRIMP
- 1 teaspoon unsalted butter
- 1 teaspoon olive oil
- 12 large shrimp (tails on)
- 1⁄2 lemon, juice of
- salt and pepper
-
PAN FRIED TOMATOES
- 1⁄2 cup flour
- 1⁄2 cup cornmeal
- 8 slices tomatoes (1/3 inch)
- 1⁄2 cup milk
- 1⁄2 cup olive oil
-
GARNISH
- 2 tablespoons chopped parsley
- 1 cup baby greens
directions
- AIOLI.
- Mix all ingredients in a food processor until smooth and put in a squeeze bottle.
- TOMATOES.
- Place flour and cornmeal in bowl and mix.
- .Place tpmato slices in milk and dredge in flour mix.
- Heat oil in heavy skillet, when hot remove tomatoes from mix and shake off excess. Fry slices until nicely brown on both sides.
- Remove and keep warm.
- SHRIMP.
- Heat butter and oil in a pan. When butter foams, add shrimp and cook until pink.
- Add garlic and lemon juice and season with salt and pepper. Toss well and cook for one minute.
- ASSEMBLY.
- Place 2 tomatoes in the middle of each plate. Place 3 shrimp with tails overlapping against tomatoes on each plate. Making a side to side motion, streak shrimp and tomatoes with aioli and garnish with a small bundle of baby greens and chopped parsley.
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RECIPE SUBMITTED BY
We Live on a farm in rural Tennessee, about 50 miles from Nashville. I am a Brit married to a wonderful Southern gentleman,and have lived in the States for over 20 years.
This is a photo of where all the action takes place in our house !!!