Friday, August 10, 2012

Fried Green Tomatoes with Shrimp and Tomato Basil Cream Sauce

Fried green tomatoes, topped with shrimp in a fresh tomato basil cream sauce.

Fried Green Tomatoes with Shrimp and Tomato Basil Cream Sauce

Recently, I was watching a feature on our local TV channel, where Lookout Steakhouse, a Gulfport restaurant, was featured. They showed an appetizer dish from their menu, of fried green tomatoes with shrimp, in a tomato basil cream sauce. Well, it looked so good, I knew I had to make my own version of it. I don't know if this is anything like what they have on their menu, but it sure is mighty good and makes a fantastic main dish too.

We're winding down on tomato season already here in the Deep South, and this is a chance to enjoy both green and red tomatoes in one dish. This sauce is excellent served with pasta, crab would be great too, but if you're not a big fan of seafood, it's perfect with Italian sausage too.

I've included the fried green tomato recipe that I posted last week when I wanted something sturdier than my usual cornmeal version, though if you already have a favorite way of making them, certainly use that. Save the larger shrimp for frying, stuffing, or for New Orleans style BBQ shrimp though, and use the less expensive, smaller sized shrimp for this dish. I had picked out some of the smaller shrimp from some leftover boiled shrimp

Doesn't that sauce just look fabulous? By the way, it's quite good with pasta too! Here's how to make it.

Recipe: Fried Green Tomatoes with Shrimp and Tomato Basil Cream Sauce

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 25 min | Yield: About 4 to 6 servings

Ingredients

For the Shrimp Sauce:
  • 1 tablespoon of butter
  • 1/2 cup of onion
  • 1 tablespoon of minced garlic
  • 2 cups of peeled and chopped tomatoes, juices retained
  • 1 teaspoon of kosher salt, or to taste
  • 1/4 teaspoon of freshly cracked black pepper, or to taste
  • 1/4 teaspoon of Old Bay seasoning, or to taste
  • 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
  • 1 teaspoon of granulated sugar
  • 1 tablespoon of fresh, chopped parsley
  • 1 tablespoon of fresh, chopped basil
  • 1 pound of small shrimp, peeled and deveined
  • 1/2 cup of heavy cream
For the Fried Green Tomatoes:
  • 3 medium sized green tomatoes
  • Kosher salt and freshly cracked black pepper
  • 1/4 cup of milk or buttermilk
  • 1 large egg
  • 1 cup of self rising flour
  • 1/4 cup of cornmeal
  • 1/4 cup of cracker crumbs
  • 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
  • Vegetable or canola oil, for frying
Instructions

For the sauce, melt butter in a large skillet over medium heat. Add the onion and cook just until translucent, then add the garlic and cook another minute. Add the tomatoes with their juices, salt, pepper, Old Bay, Cajun seasoning, sugar, parsley and basil. Bring to a boil, reduce heat to medium low and simmer for 25 minutes. Taste and adjust seasonings. Stir in the shrimp and cook until shrimp turns pink; stir in the cream and heat through. Hold over low while you prepare the fried green tomatoes.

Meanwhile, for the fried green tomatoes, slice tomatoes 1/4 to 1/2 inch thick, set on paper towels and sprinkle both sides with salt and pepper. Let rest for 5 minutes. Beat together the milk and egg in a small bowl; set aside. Whisk together the flour, cornmeal, cracker crumbs and Cajun seasoning. Heat 1/2 inch of oil in a skillet. Dip the tomato slices in the milk, then into the flour mixture, shake off excess and place into the hot oil. Cook until both sides are lightly browned and drain on paper towels. Place two to three green tomato slices on a serving plate per person and spoon some of the shrimp sauce over the tomatoes.

Cook's Notes: May substitute 2 (15 ounce) cans of stewed tomatoes, chopped, but undrained. Use your kitchen shears to cut them up right in the can. Dried herbs may also be substituted for the fresh parsley and basil, but reduce to 1 teaspoon. Also okay to use already cooked shrimp, simply add to warm through at the end, but take into consideration any seasonings.

This sauce is also great for pasta. Before adding cream, add in 3/4 cup of the pasta water or chicken stock, heat to boiling, reduce, stir in the cream and warm through. Toss sauce with your choice of cooked pasta. May also substitute fresh crab, or cooked crumbled Italian sausage for the seafood, or serve without any protein, if desired.

Source: http://deepsouthdish.com

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Posted by on August 10, 2012
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17 comments:

  1. If you keep tinkering with your fried green tomatoes, you will soon have it turned into an art form. This sounds amazing and when we get home from camping in the Georgia mountains, this will soon be on the menu.

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    Replies
    1. Hey Larry! Traveling again, lucky you!!! This is actually the recipe I had in mind when I made that other version of fried green tomatoes, but the sauce itself is outstanding too.

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  2. WOW! That and a side of grits would put me in a coma! Love this dish.

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  3. It simply isn't summer without that pleasantly familiar crunch when you bite into that thick tangy slice of hot fried green tomato heaven.........sorry, what were we talking about? Foodgasm.

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    Replies
    1. LOL! That sure brought a smile to my face. Thanks!!

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  4. I always serve my fried green tomatoes with southern caviar but this shrimp tomato cream sauce my dear looks just wonderful. I can't wait to try it Mary.

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  5. This was so inspiring that I made it last night, I had some okra and green beans as well as the tomatoes... (should have just had the beans raw on the side, they didn't turn out real well). But OMG the rest was awesome, thank you so much. BTW there was a little bit left over, just enough to put over a toasted/buttered English Muffin this morning... Breakfast of Champions.

    Peace, Gill

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    Replies
    1. Thank you Gill - I really appreciate you taking the time to come back & let me know you enjoyed the recipe!!

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  6. Oh my goodness, I can't even tell you how good this looks, Mary!! I'm just about to start some cooking again after taking a much needed little break and this might justmake it onto the rotation!! Hope you're having a good summer!! anne

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    Replies
    1. Thanks Anne! This summer seems to have flown by really and it's been HOT, so I'm ready for some cooler temps. I love fall - I hope we have one this year!!

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  7. This recipe reminds me of what I normally get at Copeland's Restaurant. Except they fry eggplant and serve it over angel hair pasta with some little crab claws on the side. Man it is heaven! BUT this is bound to be just as good if not better! As soon as I can go shopping again I am going to grab the ingredients for this! I believe I still have some green tomatoes out in my garden as well. I just looooove being able to walk out into my yard and grab a tomato when I need it! :) Thank you so much for all the recipes you share! ~hugs~

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    Replies
    1. Thanks Vickie! I used to live near a Copeland's when I was in New Orleans - the food sure was good. We don't have one over here - sure wish we did!! Hope you enjoy this dish, but now I'm gonna have to figure that one from Copeland's out too LOL!!

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    2. Mary, I made this and it was awesome!!! I ended up not having any green tomatoes in my garden, so I used eggplant. It worked great! I didn't use the cracker crumbs though, because I wasn't sure how well it would have been with the eggplant. But everything else turned out yummy! I'm takin' the leftovers to work with me today! :)

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    3. I'm so glad y'all enjoyed it - thanks for coming back to let me know!

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  8. I look at your website once or twice a week to get ideas for the weekend meals and found this one. Printed it off and showed it to the wife and we tried it with a slight twist. Instead of green tomatoes we used grits for a little shrimp and grits and it was wonderful! Thank you for the recipe....they always amaze us at how good they are!

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