Shrimp and Pan Fried Tomatoes |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is an elegant and extremely tasty appetizer.The aioli can be made the day before and refrigerated until needed. Ingredients:
1/2 cup mayonnaise |
1/8 cup dijon mustard (smooth) |
6 garlic cloves (roasted) |
salt and pepper |
1 teaspoon unsalted butter |
1 teaspoon olive oil |
12 large shrimp (tails on) |
1/2 lemon, juice of |
salt and pepper |
1/2 cup flour |
1/2 cup cornmeal |
8 slices tomatoes (1/3 inch) |
1/2 cup milk |
1/2 cup olive oil |
2 tablespoons chopped parsley |
1 cup baby greens |
Directions:
1. AIOLI.
2. Mix all ingredients in a food processor until smooth and put in a squeeze bottle.
3. TOMATOES.
4. Place flour and cornmeal in bowl and mix.
5. .Place tpmato slices in milk and dredge in flour mix.
6. Heat oil in heavy skillet, when hot remove tomatoes from mix and shake off excess. Fry slices until nicely brown on both sides.
7. Remove and keep warm.
8. SHRIMP.
9. Heat butter and oil in a pan. When butter foams, add shrimp and cook until pink.
10. Add garlic and lemon juice and season with salt and pepper. Toss well and cook for one minute.
11. ASSEMBLY.
12. Place 2 tomatoes in the middle of each plate. Place 3 shrimp with tails overlapping against tomatoes on each plate. Making a side to side motion, streak shrimp and tomatoes with aioli and garnish with a small bundle of baby greens and chopped parsley.
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