- 2 green tomatoes, 1/4-inch slices
- 1 cups vegetable oil
- Breading Egg Mixture -
- ½ cup milk
- 2 tsp hot sauce
- 1 cup all-purpose flour
- 2 cups Italian breadcrumbs
Mango Salad- Combine all
- ½ small Jalepeno – clean and fine dice
- 1 Mango – Cut around pit and dice
- 1 Scallion – Dice
- ½ English Cuke -Diced
- ½ Red Pepper
- parsley – ½ bunch fresh chopped
- Salt, Pepper
- 2 tablespoons of Olive oil – toss in above
- 8 large shrimp, peeled and deveined – cool in Ice Bath
- 4 cups water
- ¼ cup white wine
- 2 tbl pepper corns
- 1 onion, sliced
- 1 lemon, sliced
- dash hot sauce
Baby Greens – 12 oz
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 with wine, onions, lemons, and hot sauce. Stir and add the shrimp. Boil until the shrimp turn pink, about 3-4 minutes. Remove and cool.
Combine Mango Salad
To serve: Line a plate with Baby Greens. Add 2 slices fried green tomatoes. Top tomato with 3 shrimp and then with mango salad . Drizzle a little Balsamic Glaze if you have.