If you're craving a dish that perfectly captures the essence of Southern cuisine, look no further than this Fried Green Tomato and Rock Shrimp Salad! Imagine the satisfying crunch of golden-brown, perfectly fried green tomatoes paired with succulent rock shrimp, all atop a bed of fresh mixed greens. This delightful salad is not just a feast for the eyes; it’s a symphony of flavors and textures that will transport your taste buds straight to the heart of the South. Ready to impress your family and friends with this mouthwatering dish? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 4 green tomatoes, sliced
- 1 cup cornmeal
- 1 cup buttermilk
- 1 pound rock shrimp, peeled and deveined
- 1 cup mixed greens
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the green tomatoes by washing and slicing them into 1/4-inch thick rounds. Pat the tomato slices dry with paper towels to remove excess moisture.
- Set up a breading station: In one shallow bowl, pour the buttermilk. In another shallow bowl, spread the cornmeal and season with salt and pepper.
- Dip each green tomato slice first into the buttermilk, allowing excess to drip off, then coat thoroughly in the seasoned cornmeal. Place breaded tomato slices on a clean plate.
- Heat oil in a large cast-iron skillet or heavy-bottomed pan to 350°F. Use enough oil to create a depth of about 1/2 inch for frying.
- Carefully place breaded tomato slices into the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes on each side until golden brown and crispy.
- Remove fried tomatoes with a slotted spoon and drain on a wire rack or paper towels. Sprinkle with additional salt while still hot.
- In the same oil, quickly sauté the rock shrimp for 2-3 minutes until they turn pink and are just cooked through. Season with salt and pepper.
- Arrange mixed greens on a serving platter. Top with the crispy fried green tomatoes and sautéed rock shrimp.
- Optional: Drizzle with a light remoulade or herb vinaigrette before serving. Garnish with fresh herbs if desired.
- Serve immediately while the tomatoes are still crisp and the shrimp are warm, enjoying the contrast of textures and flavors.
Tips
- Choose Firm Tomatoes: For the best results, select firm green tomatoes that are unripe. They should be slightly tart and hold their shape when fried.
- Drying is Key: After slicing the tomatoes, pat them dry thoroughly. This step helps the breading adhere better and ensures a crispier finish.
- Breading Station: Set up your breading station efficiently. This will streamline the process and make it easier to coat the tomatoes evenly.
- Oil Temperature: Use a thermometer to monitor the oil temperature. Maintaining 350°F is crucial for achieving that perfect golden color without making the tomatoes greasy.
- Batch Frying: Fry the tomatoes in small batches to avoid overcrowding the pan. This ensures even cooking and crispiness.
- Quick Shrimp Sauté: When cooking the rock shrimp, keep an eye on them! They only need 2-3 minutes in the hot oil, just until they turn pink and opaque.
- Garnish for Flair: Don’t skip the optional remoulade or herb vinaigrette drizzle! It adds a burst of flavor that complements the dish beautifully.
- Serve Immediately: For the best experience, serve the salad right away while the tomatoes are still crispy and the shrimp warm.With these tips in hand, you're all set to create a stunning dish that’s sure to be a hit at your next gathering!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 180mg
