- Bring a pot of water to a boil and poach shrimp, celery and shallots for 1 minute. Remove onto a tray and hit with vinegar. Then olive oil and mustard. Season and let chill.
- Pat dry your tomato slices and dust in flour mixture. Dredge in eggs. Mix bread crumbs with cornmeal and coat tomatoes. Let sit for 3 minutes.
- Heat avocado oil to 350 in a pan and shallow fry until golden. 2-3 minutes per side.
- Plate your golden tomatoes and top with shrimp salad, garnish with chives
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