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Recipe Detail Page
Fried Tomato, Seared Shrimp & Avocado on a Bun
Autumn 2012
Frying is the perfect use for slightly under-ripe local tomatoes. Coat in cornmeal to give them a wonderful crispiness.
Serves 2
3 tbsp (45 mL) olive oil
1/3 lb (170 g) uncooked shell and tail removed shrimp (31 to 40 count), about 12
Salt and cayenne pepper to taste
2 tbsp (30 mL) chopped coriander
3 tbsp (45 mL) mayonnaise
1 tsp (5 mL) canned chipotle pepper in adobo, finely chopped or to taste
¼ cup (60 mL) cornmeal
1 firm heirloom tomato, sliced about ¼ inch (5 mm) thick
2 large white soft buns, such as kaisers or small submarine rolls
1 ripe but firm small avocado, thinly sliced
1 Heat 1 tbsp (15 mL) oil in large frying pan over medium-high heat. Add shrimp, season with salt and cayenne. Stir-fry until pink and cooked through, about 4 minutes. Toss with coriander. Set aside.
2 In a small bowl, stir mayonnaise with chipotle.
3 Place cornmeal in a shallow dish. Cut a thin slice from outside of tomato so that cornmeal will stick. Dip both sides of tomato slices in cornmeal, turning and pressing to coat. In 2 batches, heat half of remaining oil in a large nonstick frying pan over medium- high heat. Add half the tomato slices, cooking until cornmeal is golden brown and crispy, about 3 minutes a side. Repeat with remaining oil and tomatoes.
4 Slice buns in half horizontally. Spread both sides with mayonnaise mixture. On bottom half place shrimp, followed by tomatoes, avocado and remaining bun tops.
Serves 2
