Shrimp Stack Recipe

Marinate shrimp

Toss the peeled, deveined shrimp with 1 cup buttermilk and 1 tbsp hot sauce in a bowl. Cover and refrigerate for 15–30 minutes while you prepare other components.

Make dredge

In a shallow dish combine 1 cup flour, 1/2 cup cornmeal, 1 tsp Old Bay (or Cajun), 3/4 tsp salt and 1/2 tsp black pepper. Mix thoroughly.

Fry shrimp

Heat about 1 to 1 1/2 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Remove shrimp from buttermilk, let excess drip off, then dredge evenly in the flour-cornmeal mixture, pressing so coating adheres. Fry in batches 2–3 minutes per side until golden brown and just cooked through (internal temp ~120–125°F for shrimp). Transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if needed.

Slice and season

Slice the green tomatoes into 1/2-inch rounds. Lightly salt both sides and let sit 5 minutes, then pat dry with paper towels to remove excess moisture.

Set up breading station

Place 1/2 cup flour in one shallow dish. In a second dish whisk 1 egg with 1/4 cup buttermilk. In a third dish combine 3/4 cup cornmeal, 1/4 cup panko (if using), and 1/4 tsp black pepper.

Dredge and fry tomatoes

Heat about 1 to 1 1/2 cups vegetable oil in a skillet to 350°F (175°C). Dredge each tomato slice in flour, then egg wash, then the cornmeal-panko mixture, pressing to adhere. Fry in batches 2–3 minutes per side until golden brown and crisp. Transfer to a wire rack; keep warm.

Make a blond roux

In a saucepan over medium heat, melt 3 tbsp butter. Add 3 tbsp flour and whisk continuously to form a blond roux, cooking 2–3 minutes until it smells nutty but not brown.

Build the sauce

Add the minced shallot and garlic to the roux and cook 1–2 minutes until softened. Stir in 1 tsp tomato paste and cook 30 seconds. Deglaze with 1/4 cup white wine or seafood stock, scraping any bits from the pan.

Finish with crawfish

Add the chopped cooked crawfish tails, 1/2 tsp Cajun seasoning, 1/4 tsp salt and 1/4 tsp black pepper. Stir and simmer 2 minutes. Reduce heat to low and whisk in 1/4 cup heavy cream and 1 tsp lemon juice. Simmer gently until slightly thickened, about 1–2 minutes. Taste and adjust seasoning; stir in 1 tbsp chopped parsley if using. Keep warm.

On each plate spoon a generous 2–3 tbsp pool of the warm crawfish roux sauce in the center.

Place one fried green tomato slice on top of the sauce, then stack one or two fried shrimp on the tomato (depending on size) to create a short tower. Repeat for a second stack if serving two.

Top with a small handful (about 1 tbsp) of microgreens or baby arugula and a sprinkle of chopped parsley. Serve immediately with lemon wedges on the side for squeezing over the shrimp and tomatoes.