Hamilton’s Fried Green Tomatoes with Grilled Shrimp
A perfect way to transform your farmers market produce into something fabulous!
2 1/2 cups rice flour
3 jumbo shrimp, peeled, deveined
11/2 cups ice water
1/2 cup white balsamic vinegar
1 large green tomato
3 tablespoons butter
1 cup vegetable oil
In medium bowl combine 2 cups rice flour, egg, and ice water;
whisk until smooth. Set aside. Core and slice tomato, using 4 middle
slices and dusting them in remaining rice flour. in mediumsize
frying pan, bring oil up to high temperature then turn down to
medium. dip tomato slices in flour, egg, and water mixture, then
gently place in hot oil. Fry on one side for 2–3 minutes (depending
on thickness), then flip over to other side for 2 minutes or so.
Remove and place tomato slices on paper towels. Grill shrimp and
In small saucepan, take balsamic vinegar and reduce it by threefourths.
Slowly stir in butter. When finished, add salt and pepper
to taste. arrange tomatoes and shrimp on plate and drizzle with
sauce. yields 1 serving.
Contributed by Alabama’s Historic Restaurants and Their Recipes (Alabama)
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