Spicy Blue Cornmeal Gulf Shrimp with Cold Marinated Tomatoes
Ingredients
- Ripe Tomatoes - 4 large, peeled, seeded, and diced
- Rice Wine Vinegar - 1/2 cup, or distilled white vinegar
- Brown Sugar - 1 teaspoon
- Green Onion - 1, chopped
- Cracked black pepper - 1 teaspoon
- Celery salt - 1/2 teaspoon
- Ground Allspice - 1/4 teaspoon
- Dijon mustard - 1 teaspoon
- Olive Oil - 1/2 cup
- Shrimp
- Blue Cornmeal - 1/2 cup
- Cayenne Pepper - 1 teaspoon
- Cavender’s Greek seasoning or salt - 1 teaspoon
- Fresh basil - 2 tablespoons, chopped, or 1/2 teaspoon dried basil
- Fresh Gulf shrimp - 1 pound, large, peeled and deveined, tails left on
- Flour for dredging
- Unsalted Butter - 3 tablespoons
- Buffalo Milk Mozzarella Cheese - 1 tablespoon, grated
- Parmesan Cheese - 1 tablespoon, grated
- Bel Paese Cheese - 2 tablespoons, grated
- Fontina Cheese - 1 tablespoon, grated
- Fresh Parsley - chopped
- Warm flour tortillas
Instructions
Place the tomatoes in a shallow dish. Mix all the marinade ingredients except the olive oil, then slowly whisk in the olive oil. Pour the dressing over the tomatoes and allow them to marinate at room temperature for 30 minutes -- no longer. Drain, pressing gently to remove excess marinade.
To prepare the shrimp: Mix the cornmeal with the cayenne, Cavender’s seasoning or salt, and basil. Dredge the shrimp in the flour, then dip them in water and roll in the spiced cornmeal. Heat the butter in a saute pan or skillet and, when hot, add the shrimp, cooking them until golden brown. Remove from the pan and drain on paper towels.
Preheat a broiler. Place the tomatoes in ovenproof gratin dishes and divide the shrimp among the dishes. Toss with the tomatoes. Combine the cheeses in a small bowl and sprinkle over the shrimp and tomatoes. Broil for 30 seconds, or until the cheeses are just melted. Garnish with chopped parsley. Serve with flour tortillas.
