Source of Recipe
Master Chef Don's 2008 Collection
List of Ingredients
3 slices green tomato, ½-inch thick
4 ounces medium shrimp, boiled & peeled
1 boiled head-on shrimp for presentation
2 ounces rémoulade (per serving)
1 teaspoon green onion, sliced
1 cup flour
2 eggs, beaten
Combine eggs and milk and briefly beat with whisk to blend. Place flour and bread crumbs in separate bowls.
Dip each tomato slice in flour, then in the egg wash, and finally coat with bread crumbs.
Deep fry the tomato slices in 350ºF oil for 2 minutes. Allow tomatoes to drain on absorbent paper for 1 minute.
Place 1 tomato slice on base of plate and toss ½ of the shrimp with ½ of the rémoulade sauce.
Place mixture on top of tomato slice.
Top mixture with another slice of tomato and another layer of shrimp and sauce mixture.
Top with the third tomato and garnish with the head-on shrimp and green onions.