Fried Green Tomatoes with Pickled Shrimp & Ranch Dressing

By [e-mail]

Delicious Southern cooking dish

Ingredients

• For Pickled Shrimp: (make a day ahead)
• 2 T Old Bay seasoning
• 1 lb. peeled shrimp
• 1/4 t celery seeds
• 1/4 t ground allspice
• 1/2 t red pepper flakes
• 1 T sea salt
• 1 C olive oil
• 1/3 C lemon juice
• 6 fresh bay leaves or 2 dry
• 1/4 C minced Italian parsley
• 1/2 thinly sliced Spanish onion
• For Fried Green Tomatoes: (can substitute tomatillos)
• 12 slices 1/3" thick green tomato slices (@ 3 tomatoes)
• 1/4 t Kosher salt
• 1 C flour
• 3 beaten eggs with 1/4 C cold water
• 1 C fine yellow cornmeal
• 1/4 C olive oil
• 1/2 C ranch dressing
• 1 lb. shrimp from above recipe
• 1 handful arugula

Preparation

Step 1

Shrimp:
Prepare ice bath. Bring large pot of water to boil. Add Old Bay & shrimp to pot & immediately reduce heat to low. Cook @ 2 min. Plunge shrimp into ice bath. Drain & place in fridge.

In med. bowl, combine remaining ingredients. Add shrimp & refrigerate 24 hrs.

Fried Green Tomatoes:

Season tomato slices with salt. Set aside.
In 3 shallow baking dishes, place flour in one, eggs in another & cornmeal in last. Flour a tomato slice on both sides, then dunk in egg & dredge in cornmeal. Stack finished tomatoes on cutting board.
In large cast-iron skillet, heat oil over med heat. Fry tomatoes in single layer in batches until golden, @ 2-3 min per side. Lay them on paper towel lined plate.
Set out plates & spoon 2 T ranch dressing on each. Put 3 fried green tomatoes on each plate & top with pickled shrimp. Garnish with arugula & serve immediately.