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 a local restaurant (now closed), 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.
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