Fried Green Tomatoes and Shrimp

This is my version of the Fried Green Tomatoes and Shrimp appetizer at the Wash House in Fairhope, AL...  We ate it as an appetizer there, but I served it as a main dish at home with a side of asparagus.

Fried Green Tomatoes (this is a southern living recipe)

• 1 large egg, lightly beaten
• 1/2 cup buttermilk
• 1/2 cup self-rising cornmeal mix
• 1/2 teaspoon salt

• 1/2 teaspoon pepper
• 1/2 cup all-purpose flour
• 3 medium-size, firm green tomatoes, cut into 1/3-inch-thick slices 
• Vegetable oil

1. Whisk together egg and buttermilk. Combine cornmeal mix, salt, pepper, and 1/4 cup flour in a shallow dish. Dredge 

tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

2. Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat to 375° over medium-high heat. Drop tomatoes, in 

batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt to taste.

Grilled Shrimp:

1 large clove garlic 1 tablespoon coarse salt 1/2 teaspoon cayenne pepper 1 teaspoon paprika Make a paste with the garlic and salt and then add everything else.  Add the shrimp.  Grill over medium heat for 2-3 minutes per side. Tomato Cream Sauce: 2 TBS olive oil 1 onion, diced 1 clove garlic, minced 14.5 oz can of Italian style diced tomatoes 1 TBS basil (fresh or dried) 3/4 tsp sugar dash of dried oregano dash of salt dash of black peper 1/2 cup heavy cream 1 TBS butter Saute onion and garlic in olive oil over medium heat. Add tomatoes, basil, sugar, oregano, salt and pepper.  Bring to a boiland continue to boil for 5 min or so.  Remove from heat and stir in cream and butter.  Reduce heat and simmer 5 more minutes. Assembly: Fried Green Tomato, Fresh Mozzarella, Fried Green Tomato, Shrimp, and then Tomato Cream Sauce

2 tablespoons olive oil 2 teaspoons lemon juice 2 pounds large shrimp, peeled and deveined