Ingredients

3 slices green tomatoes soaked in buttermilk, season tomatoes with salt and pepper.

2 cups canola oil

1 cup bacon grease (optional)

2 ounces corn-lima bean succotash

2 ounces shrimp stock

1 ounce heavy cream

1 tablespoon roasted garlic butter

1 teaspoon chopped parsley

2 ounces 16-20 ct shrimp cut into 3 pieces

1 tablespoon sliced scallions

l/2 oz lemon thyme aioli

Method

Heat the canola oil and bacon grease in a sauté pan

Dust tomatoes in the seasoned cornmeal and fry until crispy, 2-3 minutes for each side.

Remove tomatoes form oil, strain on paper towel.

In a sauté pan add the succotash and the shrimp stock, heat for 3 minutes

Add the shrimp, heavy cream, reduce for 2 minutes, add the roasted garlic butter, parsley and scallions.

Arrange the tomatoes in the center of the plate and pour the sauce over the top of the tomatoes, garnish with more scallions and lemon-thyme aioli

Bon appetit

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