Prep
13 min
Serves
4
INGREDIENTS
- 4 large green tomato slices 1/2 inch thick
- 2 eggs beaten with a splash of buttermilk
- 1 cup AP flour seasoned
- 1/3 cup cornmeal
- 1/3 cup breadcrumbs
- 1/3 cup panko breadcrumbs
- 1/3 cup avocado oil
Salad
- 1/2 lb 20-30 count shrimp peeled deveined
- 4 stocks celery from the heart sliced with leaves
- 1/2 shallot sliced
- 1 tablespoon red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/2 tablespoon dijon
- Salt
- Pepper
- 1/2 lemon
- 1 teaspoon chopped chives
METHOD
- 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
