Fried Green Tomato And Rock Shrimp Salad

Recipe Ingredients

1 lb	454g / 16oz	Rock shrimp
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Liquid Crab Boil
1		Lemon - cut in half
2		Bay leaves
1		Egg
		Juice of fresh lemon
1/4 cup	15g / 0.5oz	Chopped onions
1/4 cup	15g / 0.5oz	Chopped green onions
1/4 cup	27g / 1oz	Chopped celery
1 tablespoon	15ml	Prepared horseradish
3 tablespoons	45ml	Creole or whole-grain mustard
3 tablespoons	45ml	Prepared yellow mustard
3 tablespoons	45ml	Ketchup
3 tablespoons	45ml	Chopped parsley
		Cayenne pepper - to taste
1 cup	237ml	Olive oil
12		Green tomatoes - (abt 1/4" thick)
1 cup	62g / 2.2oz	Flour
2		Eggs - beaten with
2 tablespoons	30ml	Milk
2 cups	292g / 10oz	Fine dried bread crumbs
		Bayou Blast - see * Note
1/2 cup	118ml	Vegetable oil
1 cup	237ml	Fresh maiche

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning" recipe which is included in this collection.

Season the shrimp with salt and pepper. In a large saucepan, combine the water, crab boil, lemons, and bay leaves. Season the liquid with salt and pepper. Bring the liquid to a boil and add the shrimp, cook for 1 minute and remove from the heat. Let the shrimp sit for additional minute and then drain, discarding the liquid. Cool the shrimp completely. Refrigerate the shrimp until chilled.

Combine the egg, lemon juice, onions, green onions, celery, horseradish, mustards, ketchup, and parsley in a food processor with a metal blade and process until smooth. Season with salt, cayenne, and pepper. While the machine is running, slowly add the oil, a little at a time, until thick. Reseason if needed. Refrigerate until chilled, about 2 hours.

Season both sides of the sliced tomatoes with salt and pepper. Season the flour, egg wash and bread crumbs with Bayou Blast. Dredge the tomatoes in the seasoned flour. Dip each slice into the egg wash, letting the excess drip off. Dredge the tomatoes in the seasoned bread crumbs, coating completely.

In two large saute pans, heat 1/4 cup of the oil in each pan. When the oil is hot, pan-fry the tomatoes for 2 to 3 minutes on each side, or until crispy. Remove and drain. Season with salt and pepper.

To serve, plate three of the tomatoes on each plate. Spoon the rock shrimp in the center of each plate. Garnish each salad with a small pile of the maiche on top of the shrimp.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B47 broadcast 07-01-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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