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Southern Shrimp & Fried Green Tomato Delight

A perfect combination of crunchy fried green tomatoes and succulent shrimp, this dish is the ultimate Southern comfort food.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southern
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Fried Green Tomatoes
  • 4 medium green tomatoes, sliced into 1/4-inch rounds
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 cup buttermilk
  • Oil for frying (preferably peanut or vegetable oil)
For the Shrimp
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 juice of 1 lemon
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Method
 

Fry the Green Tomatoes
  1. Set up an assembly line—one plate for the flour mixture, one for the buttermilk, and one for the cornmeal. In the flour plate, mix together the flour, salt, pepper, and paprika.
  2. Dip each tomato slice first into the flour mix, then into buttermilk, and finally coat it in cornmeal.
  3. In a large skillet, heat about a half-inch of oil over medium heat. You'll know it's ready when the oil shimmers.
  4. Add the tomato slices in batches and fry each side for about 3-4 minutes until golden brown. Drain on paper towels and sprinkle with a pinch of salt.
Cook the Shrimp
  1. In another skillet, heat the olive oil over medium-high heat. Add minced garlic and cook until fragrant for about 30 seconds.
  2. Toss in the shrimp, season with salt and pepper. Sauté for about 3-4 minutes until they turn pink.
  3. Squeeze in the lemon juice and stir to combine all flavors.
Plating
  1. Arrange the fried green tomatoes on a plate, layer the shrimp on top, and sprinkle with fresh parsley if desired.

Notes

For extra crispy tomatoes, let them sit for about 10 minutes after breading before frying. Substitute green tomatoes with firmer varieties of regular tomatoes if needed. Store leftovers in an airtight container in the refrigerator for up to 2 days.