Fried Green Tomatoes with a Shrimp and Tomato Basil Cream Sauce

Fried Green Tomatoes with a Shrimp and Tomato Basil Cream Sauce

A couple of weeks ago someone shared a picture of this dish.  I went to the linked blog and they got the idea from a restaurant, now closed, that served it as an appetizer.  I thought it sounded interesting but that’s as far as I got.  Some ideas just hang out in the back of my mind until the opportunity arises and they pop to the forefront.

One of the benefits of living in coastal Virginia, Norfolk to be precise, is that the weather is conducive to keeping a garden running 9 – 10 months of the year.  I left one of my tomato plants when clearing and prepping for the Fall garden and that plant has really taken off.  Several tomatoes got to be of sufficient size to pick green for frying and low and behold the idea for this dish came back.

Being the good Southern boy I am this seems to be a proper Southern dish though more likely to be coastal in origin like Shrimp and Grits were.  I also think this sauce would be good served over rice or pasta as a standalone entrée.

A fine tasty supper

Fried Green Tomatoes with a Shrimp and Tomato Basil Cream Sauce

3 medium size green tomatoes
Seasoned flour
Cornmeal mix
1 egg
Milk
Oil
1 lb shrimp, peeled, deveined, tail off, large 35-41
Shrimp dry brine
Cajun seasoning
1 quart canned tomatoes, drained juice retained
1 shallot, fine dice
4-6 cloves garlic, minced
2 Tbs butter
1 Tbs dry basil or ¼ cup minced fresh basil
¼ - ½ cup heavy cream
1/4 cup Vodka
1 tsp crushed red pepper flakes
Salt

Fried Green Tomatoes.  Make an egg wash using the egg and milk.  Slice tomatoes ½ inch thick.  Dust in seasoned flour, dip in the egg wash, then coat with the cornmeal mix.  Set on rack to dry while the oil heats in the skillet.  Fry until golden on both sides and tomato is done but still has a little firmness.

Sprinkle the dry brine over the shrimp and allow to sit for 10 minutes.  Rinse the dry brine off with cold water and dry the shrimp then season to your preferred level with Cajun seasoning.  Keep ready to add to the sauce.

Melt the butter in a pot then add the shallot and garlic.  Once the shallot turns  translucent add the tomatoes.  Roughly break up the tomatoes with a spoon and bring to a simmer.  Stir in the basil and the red pepper flakes.  Add ¼ cup heavy cream and ¼ cup reserved tomato juice and the 1/4 cup vodka and mix well.  Add more if you want the sauce more liquid or if it reduces too much.  Let the sauce simmer for 10 minutes then stir in the seasoned shrimp just before the tomatoes are done.  It will take the shrimp just 4 – 5 minutes to cook at the simmer.  Taste and add salt if needed.

To serve, arrange 3 slices of fried green tomato on a plate and top with the Shrimp and Tomato Basil Cream Sauce.  Rice or the Rice/Quinoa mix from Rice Selects is an excellent accompaniment.

Notes:  Seasoned flour and the cornmeal mix is something I make and keep on hand in the freezer.  The seasoned flour is simply AP flour with salt, pepper, and garlic powder added.  The cornmeal mix is 3 parts cornmeal to 2 parts cornstarch and salt.  The cornmeal mix is used for fried green tomatoes, fried shrimp, and fried okra.  The seasoned flour gets used for fried chicken and as a base coat before the egg wash for anything coated with the cornmeal mix.

As noted above, this sauce would be good with rice or pasta.  I can attest that it is good with rice as I had it that way for lunch using some leftovers.  The sauce, like many things, improves in flavor after sitting a day or two.  To reheat, just put in a pot on medium heat and bring to a simmer and serve so the shrimp doesn’t overcook.

I hope you give this recipe a try.  It will definitely be a recurring dish here at One Tree Orchard.  As usual you can tweak things to suit your taste.  Let me know what you think.

Uncle T.

Pasta with Butternut Squash Cream Sauce

I was pondering what to do with half of a butternut squash I had left and decided to use it with pasta.  After some consideration and an internet search this is what I came up with.

With this recipe, the flavor of the butternut squash and the cheese blend in a rich creamy bit of goodness.  The cheese you use it up to you though a hard cheese like Parmesan or Asiago will do best.  I used Asiago because it was the first one I saw in the cheese drawer of the refrigerator.

Butternut Squash Cream Sauce

3 cups cubed butternut squash
8 oz bacon, cut in 1/2 inch lardons
1 medium onion, sliced
3 cloves garlic, sliced
3 - 4 oz Asiago cheese, grated
2 cups chicken broth
1/2 cup white wine
1/2 - 3/4 cup heavy cream
6 sage leaves, fresh
1 tsp thyme leave, fresh
salt
pepper
6 - 8 oz dry spaghetti

Cook the pasta according to package direction.  Slowly cook the bacon in a deep skillet until the fat has rendered and it's almost crispy.  Remove the bacon to a bowl.  Add the onion and garlic to the bacon grease and sauté 2 - 3 minutes.  Add the butternut squash and stir then cook 4 - 5 minutes.  Add 1 tsp each of salt and pepper.  Add the white wine, sage leaves, and thyme then stir.  Let the wine cook down then add the chicken broth.  Let it simmer until the chicken broth is reduced by half.  Remove from heat and let cool a bit.  After it has cooled some, transfer to a blender and blend until smooth.  You may need to break it down into smaller batches.  Return to heat and bring to simmer.  Add the heavy cream and stir.  Stir in the grated cheese until melted and well incorporated into the sauce.  Stir in the reserved bacon.  Taste and add more salt if desired.  Once the pasta is finished cooking, add it to the sauce and mix well.  This will serve 3 - 4 people.

I was able to blend in one go since we have the Vitamix.  With the Vitamix running I was able to add the heavy cream followed by the Asiago in small chunks.  I used 4 oz of Asiago and 1/2 cup heavy cream initially.  After tasting, both the good wife and I liked it but I thought it could be a little better.  I added a heavy pinch of salt and another 1/4 cup heavy cream.  That slight change greatly boosted the flavor.

A rich tasty supper

I'd also made fresh bread from a No-knead recipe I've adapted to my own needs.  It is simple and you can make just about any crusty bread with this recipe.

Crusty Bread

3 1/2 cups break flour
13 oz warm water, 110 - 115F
1 1/2 tsp yeast
1 1/2 tsp salt

Put the yeast and salt in a large mixing bowl and pour in the warm water.  Stir and let sit for 5 - 10 minutes.  Add the flour and stir until is makes a soft dough.  Cover the bowl with plastic wrap and place in the oven with the light on.  Let rise for 90 minutes.  Sprinkle a little flour around the edge of the bowl then use your spoon to push the dough away from the edge of the bowl then roll the dough ball around the bowl.  Dump out on a floured surface and cut into 2 - 3 equal pieces.  Roll each piece into a long rope and place on a parchment paper covered sheet tray.  Repeat for the rest of the dough.  Cover with a towel and let rise for 30 minutes.  After the 2nd rise, make 3 diagonal cuts in the top of each loaf.  Put into 400F oven and bake for 25 - 30 minutes.

This bread is great for soaking up the leftover butternut squash cream sauce.  These two are perfect together.  Give these a try and let me know what you think.

Uncle T