Southern Pickled Shrimp & Fried Green Tomatoes

Directions Print

Southern Pickled Shrimp

Prep: 60 min | Cook: 15 min | Servings: 4

1. In a large non reactive pot place the sliced lemons, limes, orange, bay leaves, garlic, pickling spice, and the vinegar. Bring to a boil. Turn off heat and let chill.
2. Peel the shrimp and place in a pot of boiling water with salt just long enough for the shrimp to curl slightly or about 1 minute. Remove shrimp and let cool.
3. Place the blanched shrimp in the pickling liquid and let set for 6–24 hours. The next day the shrimp are ready for service.

Black Eye Pea Relish

Prep: 5 min | Cook: 35 min | Servings: 4

1. Take the black eye peas, the thawed corn, blanched sugar snap peas, carrot, tomato and red onion place in a bowl and season with salt and pepper. Set aside.
2. For the lemon vinaigrette cut the lemons in half and grill or sear. Reserve 4 pieces for garnish but juice the other four in a bowl to make the vinaigrette. Add the hot honey to the lemon juice, chop the thyme and oregano and add to the bowl. Whisk while adding the oil in the bowl season with salt and pepper and the crushed chili flakes. Reserve.
3. Mix the relish and vinaigrette together and let marinate at least 1 hour. This will act as the vinaigrette for the salad.

Corn Flake Crusted Fried Green Tomatoes

Prep: 20 min | Cook: 5 min | Servings 4

1. Whisk together buttermilk, egg, and garlic powder in a bowl.
2. Cut the green tomatoes into ½–inch slices. Add them to the buttermilk mixture. Let sit for 10 minutes while you make the cornflake mixture.
3. In a bowl, combine cornflake crumbs, flour, garlic powder, paprika, cayenne, salt and pepper.
4. Heat 2 inches of oil in a large cast iron skillet over medium–high heat. You want the oil to be about 350°F or turn your fryer on to 350°F. Test it by dropping a small pinch of cornflake mixture in the oil. It should sizzle right away. Remove the tomatoes from buttermilk mixture and coat in cornflake mixture.
5. Fry tomatoes for about 1 minute per side if using cast iron or approximately 2 minutes in fryer. Remove from grease and drain.

Pickled Shrimp with Fried Green Tomatoes Platter

Prep: 10 min | Cook: 3 min | Servings: 4

1. Begin by cleaning and drying the collard greens and julienne very thin. Mix with the baby kale and set aside.
2. For the platter, spread the pimento cheese on half of the platter and shingle 12 fried green tomatoes, top with 12–15 pieces of the pickled shrimp. On the other half of the platter, place the greens, top with the black eye pea relish, and the grilled lemons. For added texture you can add crostini as a option. Enjoy!!