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Fried Green Tomato and Rock Shrimp Salad (Emeril Lagasse) Recipe

Fried Green Tomato and Rock Shrimp Salad (Emeril Lagasse) Recipe

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Fried Green Tomato and Rock Shrimp Salad (Emeril Lagasse)

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Ingredients

Count

Nutrition

1431

Calories

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Ingredients:

Serving

1 lb rock shrimp
salt
freshly ground black pepper
1 tsp liquid crab boil
1 lemon, cut in half
2 bay leaves
1 egg
juice of fresh lemon juice
1/4 cup chopped onions
1/4 cup chopped green onions
1/4 cup chopped celery
1 tbsp prepared horseradish
3 tbsp creole or whole-grain mustard
3 tbsp prepared yellow mustard
3 tbsp ketchup
3 tbsp chopped parsley
salt
cayenne pepper
freshly ground black pepper
1 cup olive oil
12 slices of green tomatoes (about 1/4-inch thick )
1 cup flour
2 eggs beaten with 2 tbsp milk
2 cups fine dried bread crumbs
1/2 cup vegetable oil
1 cup fresh maiche

Directions:

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 the 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 Essence. 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1430.59 Kcal (5990 kJ)
Calories from fat	914.93 Kcal
		% Daily Value*
Total Fat	101.66g	156%
Cholesterol	209.78mg	70%
Sodium	2370.54mg	99%
Potassium	426.28mg	9%
Total Carbs	89.94g	30%
Sugars	7.71g	31%
Dietary Fiber	9.62g	38%
Protein	38.35g	77%
Vitamin C	30.5mg	51%
Iron	6.8mg	38%
Calcium	256.2mg	26%

Amount Per 100 g
Calories	307.68 Kcal (1288 kJ)
Calories from fat	196.78 Kcal
		% Daily Value*
Total Fat	21.86g	156%
Cholesterol	45.12mg	70%
Sodium	509.84mg	99%
Potassium	91.68mg	9%
Total Carbs	19.34g	30%
Sugars	1.66g	31%
Dietary Fiber	2.07g	38%
Protein	8.25g	77%
Vitamin C	6.6mg	51%
Iron	1.5mg	38%
Calcium	55.1mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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