Florida Department of Agriculture and Consumer Services

Garlic Shrimp and Fried Green Tomatoes

Posted February 22, 2013 in Entrees, Starters, Shrimp

Garlic Shrimp and Fried Green Tomatoes


Garlic Shrimp
  • 4 to 6 sprigs rosemary
  • 24 large shrimp, peeled, deveined, tails intact
  • 1/4 cup olive oil
  • 4 medium cloves garlic, crushed and minced
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons lemon zest
  • 1/3 cup fresh parsley, chopped
  • 3 tablespoons lemon juice
  • salt to taste
Fried Green Tomatoes
  • 4 green tomatoes
  • 1/2 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 1 egg
  • 1/3 cup milk
  • salt and pepper, to taste
  • oil, for frying


Garlic Shrimp
  1. Strip leaves off the bottom two-thirds of the rosemary sprigs.
  2. Thread shrimp onto stem of each sprig.
  3. In a large skillet, heat oil over medium heat about 30 to 45 seconds.
  4. Add the garlic and shrimp; sauté over medium heat 4 to 5 minutes, turning skewers frequently until the shrimp just turn pink.
  5. Add the parsley, lemon juice and salt; stir well.
  6. Remove from the pan and serve immediately with fried green tomatoes.
Fried Green Tomatoes
  1. Preheat oven to 200 degrees F.
  2. Slice unpeeled tomatoes into 1/2-inch-thick slices.
  3. Mix flour, cornmeal, salt and pepper in a shallow plate.
  4. In a small bowl, beat egg and milk until combined. 
  5. Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375 degrees F.
  6. Dip sliced tomato into egg mixture; then dip into flour mixture, coating both sides.
  7. In the skillet, fry half of the coated tomato slices at a time, for 4 to 6 minutes on each side or until brown.
  8. Drain on paper towels or a rack.
  9. Season to taste with salt and pepper. Keep warm in preheated oven until ready to serve.


nutritional information

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