Fried green tomatoes with shrimp and celery salad

Prep 13 min

Serves 4

A unique dish, BIG on flavour!

large green tomato slices, 1/2 inch thick

eggs, beaten with a splash of buttermilk

1 cup

AP flour, seasoned

1/3 cup

cornmeal

1/3 cup

breadcrumbs

1/3 cup

panko breadcrumbs

1/3 cup

avocado oil

1/2 lb 20-30 count

shrimp, peeled deveined

4 stocks

celery, from the heart sliced with leaves

1/2

shallot, sliced

1 tablespoon

red wine vinegar

3 tablespoons

extra virgin olive oil

1/2 tablespoon

dijon

Salt

Pepper

1/2

lemon

1 teaspoon

chopped chives

Bring a pot of water to a boil and poach shrimp, celery and shallots for 1 minute. Remove onto a tray and hit with vinegar. Then olive oil and mustard. Season and let chill.
Pat dry your tomato slices and dust in flour mixture. Dredge in eggs. Mix bread crumbs with cornmeal and coat tomatoes. Let sit for 3 minutes.
Heat avocado oil to 350 in a pan and shallow fry until golden. 2-3 minutes per side.
Plate your golden tomatoes and top with shrimp salad, garnish with chives