Shrimp 'n Fried Green Tomato Recipe
candied bacon / deviled egg./ pickled red onion
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Ingredients
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For the Fried Green Tomatoes
For the Shrimp
For the Candied Bacon
For the Deviled Eggs
For the Pickled Red Onion
Method
For the Fried Green Tomatoes
- 1
Prepare the Tomatoes
Slice the green tomatoes into 1/4 inch thick slices. Sprinkle with salt and let sit for about 10 minutes to draw out moisture.
- 2
Dredge the Tomatoes
Set up a dredging station with three bowls: one with flour, one with buttermilk, and one with cornmeal mixed with black pepper. Dip each tomato slice first in flour, then in buttermilk, and finally coat with cornmeal.
- 3
Fry the Tomatoes
Heat oil in a frying pan over medium-high heat. Fry the tomato slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
For the Shrimp
- 4
Season the Shrimp
In a bowl, toss the shrimp with garlic, paprika, cayenne pepper, and salt.
- 5
For the Candied Bacon
- 6
Prepare the Bacon
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 7
Candy the Bacon
Sprinkle brown sugar and black pepper on both sides of the bacon slices. Lay the bacon on the baking sheet and bake for 15-20 minutes until crispy and caramelized. Allow to cool on a wire rack.
For the Deviled Eggs
- 8
- 9
Prepare the Filling
Cool the eggs in ice water, then peel and slice in half. Remove yolks and mix with mayonnaise, Dijon mustard, salt, and paprika until smooth. Spoon or pipe the mixture back into the egg whites.
For the Pickled Red Onion
- 10
Prepare the Pickling Liquid
In a saucepan, combine apple cider vinegar, sugar, and salt. Bring to a simmer until the sugar dissolves.
- 11
