FRIED GREEN TOMATOES WITH BLACKENED SHRIMP
Steps:
- Make the remoulade: Whisk all of the ingredients together in a small bowl. Cover and refrigerate for at least 30 minutes and up to 48 hours before serving to allow the flavors to meld.
- Meanwhile, make the shrimp and fried green tomatoes: Heat 1 cup of the oil in a medium high-sided saute pan over medium heat until it reaches 350 degrees F on a deep-fry thermometer--or simply add a few grains of the cornmeal into the oil and if it sizzles, rises to top and turns golden brown quickly, the oil is ready.
- Meanwhile, put the cornmeal and the buttermilk into 2 separate shallow baking dishes and season each with salt and pepper. Place a wire rack over a rimmed baking sheet.
- Dip each tomato slice in the buttermilk and let the excess drip off, then dredge in the cornmeal, gently pressing to help it adhere to both sides. Place on the wire rack and let sit for 5 minutes.
- While the tomatoes are resting, heat the remaining 3 tablespoons oil in a large nonstick skillet over high heat until it begins to shimmer. Season the shrimp with salt and pepper (and some spice mix, if using). Add half of the shrimp in a single layer and cook until golden brown on both sides and just cooked through, about 4 minutes. Remove with a slotted spoon to a plate. Repeat with the remaining shrimp.
- Add the tomatoes to the high-sided saute pan in a single layer and fry until golden brown on both sides, about 2 minutes per side. Remove to the wire rack and immediately season with salt.
- Top each tomato with 3 shrimp and some of the remoulade. Garnish with green onions or parsley.
TOMATO SHRIMP STIR FRY (番茄炒虾仁)
Tomato shrimp stir fry is a classic homestyle Chinese dish that requires minimal effort and delivers the freshest taste.
Provided by Maggie Zhu
Categories Main
Time 15m
Number Of Ingredients 12
Steps:
- Combine shrimp, 1 teaspoon minced ginger, 1 tablespoon Japanese sake and the potato starch in a small bowl. Mix well and let marinate for 5 minutes.
- Add diced tomato, rice vinegar, the remaining 1 tablespoon of Japanese sake, honey, and the remaining 1/4 teaspoon salt in a bowl. Mix well.
- Heat oil in a large skillet over medium high heat until hot. Add onion. Cook and stir until slightly browned. Add the remaining 1 teaspoon ginger. Stir a few times. Move all the ingredients to one side of the pan with a spatula.
- Add shrimp, with all the marinade, onto the empty side of the pan. Immediately spread, so the shrimp cover the pan evenly. Let cook without stirring for 30 seconds to 1 minute, until the bottom is slightly browned. Stir to combine everything, until the surface of the shrimp is cooked.
- Add the tomato sauce mixture. Stir to mix well.
- Add snow peas and green peas. Continue cooking and stirring until the snow peas start to turn tender, and the shrimp are cooked through. Carefully taste the sauce and adjust seasoning if necessary. Transfer everything to a plate.
- Serve warm over steamed rice.
Nutrition Facts : ServingSize 219 g, Calories 283 kcal, Carbohydrate 40.2 g, Protein 18.9 g, Fat 4.7 g, SaturatedFat 0.8 g, Cholesterol 119 mg, Sodium 929 mg, Fiber 5.9 g, Sugar 24.8 g
FRIED GREEN TOMATOES WITH SHRIMP AND REMOULADE SAUCE
Steps:
- For the tomatoes: Heat the oil in a deep frying pan or cast iron skillet to 350 degrees F.
- Beat the eggs, milk, and hot sauce in a shallow dish. Put the flour and breadcrumbs in 2 separate shallow dishes. Dip the tomato slices in the flour, then the egg wash, and then the breadcrumbs. Transfer to the oil and fry until golden brown, 1 to 2 minutes. Drain on paper towels and keep warm until ready to serve.
- For the shrimp: Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp. Boil until the shrimp turn pink. Peel.
- For the sauce: Combine the mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
- To serve: Line a plate with shredded lettuce. Add 2 slices fried green tomatoes. Top each tomato with 1 boiled shrimp. Fill a squeeze bottle with the remoulade sauce and drizzle decoratively.
PICKLED SHRIMP AND FRIED TOMATOES
Our Chopped Dinner Challenge this week was to find a use for leftover pickle juice. Because it's already packed with flavor, it was perfect for pickling shrimp and making a tartar sauce. Chopped Basket Ingredient: pickle juice
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the pickled shrimp: Stir together the red onions, jalapeno and dill pickle juice.
- Bring a large saucepot of lightly salted water to a boil. Add the shrimp and cook until pink and just cooked through, 2 to 3 minutes. Strain well and toss to coat in the pickle juice mixture.
- For the dill pickle dressing: Stir together the diced pickles, pickle juice and sour cream in a small mixing bowl. Season with salt and pepper. For the fried tomatoes: Fill a large cast-iron pan with 1/2 inch of canola oil and set over medium-high heat. The oil is hot enough when you dip in a wooden spoon and small bubbles form around it.
- Place the eggs and cornmeal into separate shallow dishes. Sprinkle the eggs, cornmeal and sliced tomatoes with salt and pepper. In batches, dip both sides of the tomatoes in the eggs, and then dredge in the cornmeal. Shake off any excess coating. Fry the dredged tomatoes in the hot oil until golden brown on both sides, 3 to 4 minutes total. Use a slotted spoon to transfer the fried tomatoes to a paper towel-lined baking sheet or large plate. Repeat until all of the tomatoes have been dredged and fried.
- To assemble, divide the fried tomatoes among 4 large plates. Use a slotted spoon to remove the shrimp from the pickle juice liquid and place on the side of the tomatoes. Drizzle both the tomatoes and the shrimp with the dill pickle dressing.
FRIED GREEN TOMATOES WITH SHRIMP AND REMOULADE SAUCE
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the tomatoes: Heat the oil in a deep frying pan or cast iron skillet to 350 degrees F. Beat the eggs, milk, and hot sauce in a shallow dish. Put the flour and breadcrumbs in 2 separate shallow dishes. Dip the tomato slices in the flour, then the egg wash, and then the breadcrumbs. Transfer to the oil and fry until golden brown, 1 to 2 minutes. Drain on paper towels and keep warm until ready to serve.
- For the shrimp: Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp. Boil until the shrimp turn pink. Peel.
- For the sauce: Combine the mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
- To serve: Line a plate with shredded lettuce. Add 2 slices fried green tomatoes. Top each tomato with 1 boiled shrimp. Fill a squeeze bottle with the remoulade sauce and drizzle decoratively.
FRIED GREEN TOMATOES WITH SHRIMP REMOULADE
This is another recipe from New Orleans' Crescent City Market, presented by Kenneth Smith of the Upperline Restaurant
Provided by Sherrybeth
Categories Vegetable
Time 1h
Yield 1 serving(s)
Number Of Ingredients 20
Steps:
- To prepare Remoulade Sauce:.
- In a bowl, combine mustard, ketchup, horseradish, lemon juice, paprika, white pepper, and cayenne pepper; mix well. Season with salt.
- Slowly add oil while whisking vigorously. If needed, add more cayenne pepper and salt, adjusting to taste.
- Add celery and scallion; mix well.
- Cover and refrigerate until chilled, at least 30 minutes.
- To prepare Fried Green Tomatoes:.
- Heat oil in a sauté pan over medium heat.
- Whisk together egg and milk. Dip tomato slices in egg mixture, then coat with cornmeal.
- Carefully place tomato slices in sauté pan and cook SLOWLY until golden brown on bottom, then turn and brown the other side. (Note: If tomatoes are cooked too quickly, the outside will brown before the inside is cooked.).
- To serve, arrange greens on an individual serving plate. Place fried tomato slices next to each other on the bed of greens. Top each slice with three or four shrimp. Spoon remoulade sauce over shrimp.
Nutrition Facts : Calories 2105, Fat 164, SaturatedFat 26.9, Cholesterol 220.2, Sodium 2613.7, Carbohydrate 140.4, Fiber 16.3, Sugar 24.2, Protein 32.6
STIR-FRIED SHRIMP WITH SPICY GREENS
Whenever I use a red-tinged vegetable like amaranth in a dish I know the vegetable is bringing with it lots of antioxidant-rich anthocyanins, a flavonoid found in dark red and blue pigments. Use beet greens if you can't find amaranth; they will bring with them the same red pigments, which make for a richly colored sauce. For a beautiful meal, serve the stir-fry with red rice, like Bhutanese rice.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 20m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Combine the broth, 2 teaspoons of the soy sauce, and 1 tablespoon of the rice wine or sherry and sugar in a small bowl. Combine the garlic, 1 tablespoon of the ginger, and the minced chiles in another bowl. Have all of your ingredients within reach of your wok or pan.
- In a medium bowl combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry, and 1 tablespoon of the ginger. Stir together well. Lightly salt the shrimp and toss with the cornstarch mixture until coated.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add in the oil by pouring it on the sides of the pan and swirling the pan. Add the garlic, ginger and chiles and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute. Add the shrimp with any liquid in the bowl and stir-fry for 2 to 3 minutes, until pink and opaque. Add the amaranth (or beet greens) and scallions, stir-fry for about 30 seconds, add the broth mixture and stir-fry for 1 minute, or until the greens have wilted. Add the cilantro and stir-fry for another 30 seconds. Remove from the heat and serve with rice or noodles, red rice being my first choice.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 858 milligrams, Sugar 3 grams, TransFat 0 grams
FRIED GREEN TOMATOES WITH SHRIMP REMOULADE
A classic New Orleans delicacy, fried green tomatoes are complete only with a spicy shrimp remoulade over a bed of greens.
Provided by Liz Horn Pršic
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 45m
Yield 6
Number Of Ingredients 21
Steps:
- In a medium bowl, stir together mustard, 1/2 cup olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion and 2 teaspoons of green onion. Season with paprika, pepper, cayenne pepper and parsley. Gently stir in the shrimp until evenly distributed. Cover and refrigerate until needed.
- In a shallow bowl, whisk together the buttermilk and egg with a fork. Spread the cornmeal out on a plate. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add more if needed to maintain an even coating of oil in the bottom of the skillet.
- Dip the tomato slices in the buttermilk and egg, then dip into the cornmeal to coat thoroughly. Fry slices in the hot oil until golden brown on each side, about 5 minutes per side. Transfer to a paper towel-lined plate and continue breading and frying the remaining tomato slices.
- To serve, arrange salad greens on six plates. Top each one with two slices of fried green tomato, then spoon some of the shrimp remoulade over the tomatoes and sprinkle with the remaining green onion to garnish.
Nutrition Facts : Calories 618.4 calories, Carbohydrate 49.6 g, Cholesterol 71.6 mg, Fat 42.1 g, Fiber 3.8 g, Protein 11.7 g, SaturatedFat 5.5 g, Sodium 283.2 mg, Sugar 10.4 g
STIR FRIED GREEN TOMATO WITH ONIONS & PEPPERS
Nearly all the Green tomato recipes are breded & fried in butter or even deep fried. I wanted something lighter so raided the garden and put this together- We enjoyed it so I decided to post it. Use whatever peppers you want in place of the banana pepper. Use your favorite BBQ sauce. Serve as a side dish with eggs or meat of your choice.
Provided by Bergy
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Spray a skillet lightly with oil.
- Place over medium/high heat.
- Add all the ingredients and stir fry for 5 minutes.
- Do not over cook - the ingredients should be heated through but still crisp.
SHRIMP & PEPPERS STIR FRY
This is a good one that combines the 4 basic food groups ,Shrimp, Onions, peppers, and Mushrooms. All in all a well balanced meal.
Provided by Pierre Dance
Categories Chinese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the first 7 Sauce ingredients, set aside.
- Heat the wok.
- Add Oil, swirl to coat.
- Add the shrimp and stir fry 1 1/2 minutes.
- Add Green Onions and Garlic, cook 30 seconds more.
- Empty the wok, scrape the good stuff and save.
- Reheat the wok, Add Oil, Swirl to coat.
- Add the Bell Peppers, stir fry 2 minutes.
- Add the mushrooms, stir fry 1 more minute.
- Push the peppers to the sides of the wok.
- Pour the Sauce into the center of the wok, stir 'til thick and bubbly.
- Return the shrimp, stir with vegetables and sauce 'til heated through.
- Serve.
Nutrition Facts : Calories 287.6, Fat 16.6, SaturatedFat 2.2, Cholesterol 143.8, Sodium 1698, Carbohydrate 12.8, Fiber 2.2, Sugar 5.3, Protein 20.7
STIR FRIED SHRIMP AND GREEN TOMATO
This is a Cambodian recipe known as Pakon char ping pos khieu. You will be surprised to fine there is nothing weird in it. Very easy to make and just delicious!
Provided by threeovens
Categories Cambodian
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine water with oyster sauce, soy sauce, sugar, and cornstarch; set aside.
- Heat a wok or large skillet over high heat; add oil, garlic, onion, shrimp, and green tomato slices.
- Stir in the cornstarch mixture and continue stirring until the shrimp are opaque and pink (the sauce will thicken).
- Season with pepper.
- Serve with hot white rice as desired.
Nutrition Facts : Calories 305.8, Fat 15.1, SaturatedFat 2, Cholesterol 142.9, Sodium 1411.5, Carbohydrate 25.1, Fiber 2.6, Sugar 13.7, Protein 18.8
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