Shrimp Recipe: Garlic Shrimp and Fried Green Tomatoes
I have mentioned many a time how much I love seafood, in particular shrimp and scallops. Thanks to Sizzlefish I can have high quality product shipped to me here in Montana. I’ve shared my experience with scallops and Chilean sea bass from the company and today I am sharing a shrimp recipe using wild caught North Carolina shrimp. I have showcased shrimp before in recipes like Grilled Shrimp and Pineapple Rice Salad but today I am celebrating summer.
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Garlic Shrimp and Fried Green Tomatoes
Serves 2
- 8 jumbo shrimp
- 2 tsp olive oil
- 1 clove garlic, minced
- 1/2 tsp salt
- 1 TBS fresh lemon juice
- 3 medium green tomatoes
- 3 TBS all purpose flour
- 2 TBS corn meal
- 1 tsp salt
- canola oil
- 4 cups chopped mixed lettuce
- 2 TBS dried cranberries
- 1/2 cup French Dressing (made with equal parts mayo, ketchup with a dash of worcestershire)
- 1 TBS fresh Basil chopped as garnish (optional)
- Peel and devein the shrimp
- Add the olive oil, garlic and salt to a bowl. Add the shrimp and stir to coat. Set aside
- Mix the flour, cornmeal and salt on a plate.
- Slice the tomatoes about 1/4″ thick and dredge in the flour mixture.
- Add enough canola oil to a cast iron skillet or heavy bottomed pan to measure about 1/2″ and heat over medium high heat.
- When the oil is hot fry the tomato slices until lightly browned, turn and brown on the other side. Remove from the oil to a paper towel covered plate or pan and keep warm. (If you want to see photos of this process you can go to the Fried Green Tomatoes Recipe page)
- While the tomatoes are frying heat a medium fry pan over medium heat. Add the shrimp and cook for about 3 minutes on each side until pink and cooked through. Remove to a plate, drizzle with lemon juice and set aside until ready to serve.
- To plate: divide the lettuce between two plates. Sprinkle half the dried cranberries on each plate. Drizzle a little French dressing over the lettuce. Top with half of the fried tomatoes then 4 shrimp. Drizzle with more dressing then sprinkle with basil if using.
How Was the Shrimp Recipe?
I look forward to fried green tomatoes every summer. Making them is one of the little rituals like making my strawberry pie and canning apricot jam. This year I thought adding some of the shrimp I had just received would be delicious with the green tomatoes and I was right. These shrimp from Sizzlefish were so delicious – if I hadn’t of known I would have thought they were fresh caught. The flavor was ah-mazing and their texture was perfection. I am very pleased. The fried green tomatoes were crunchy on the outside and nice and soft on the inside just as they should be. Everything came together with the French dressing and the dried cranberries were like little taste surprises that popped in now and then. All in all a delicious meal.
