Fried tomatoes with marinated shrimp

Votes: 3

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 995, total fat 78 G., saturated fats 9 G., proteins 33 G., carbohydrates 43 G., fiber 5 G., cholesterol 332 mg, sodium 1215 mg, sugar 7 G.

If you're looking for a way to use up leftover pickle brine, this recipe is a great solution. Because the brine is already infused with flavor, it's perfect for marinating cooked shrimp and making tartar sauce. You can also use it to marinate red onions and jalapeños for a zesty garnish. Serve with Southern-style breaded fried tomatoes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Marinated shrimp

Half a large red onion, sliced into thin quarter rings
1 jalapeño, seeded and thinly sliced
1 cup of cucumber brine
450 g shrimp (21/25), peeled, deveined and tailed

Brine dressing

0.5 cup chopped pickled cucumbers
3 tablespoons of cucumber brine
1/3 cup sour cream
Coarse salt and freshly ground black pepper

Fried tomatoes

Rapeseed oil (canola), for frying
3 large eggs, beaten
1 cup corn flour
5 medium firm tomatoes, sliced into 1cm thick circles.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shrimps, tomatoes, jalapeno pepper, red onion, pickled cucumber

Cooking the dish according to the recipe:

Marinated shrimpCombine red onion and jalapeño in brine.

Bring a large pot of lightly salted water to a boil. Add the shrimp and cook until pink, 2-3 minutes. Drain well and toss the shrimp with the brine.
Brine dressingCombine diced pickles, brine, and sour cream in a small bowl. Season with salt and pepper to taste.

Pour 1 cm of canola oil into a large cast-iron skillet and place over medium heat. When you insert a wooden spoon into the oil, small bubbles will form around it.
Fried tomatoesPlace the eggs and cornmeal in separate shallow bowls. Season the eggs, cornmeal, and chopped tomatoes with salt and black pepper.

Dip the tomatoes in the eggs on both sides, then roll them in the cornmeal. Shake off any excess flour. Fry the tomatoes in the hot oil until golden brown on both sides, about 3-4 minutes. Using a slotted spoon, transfer the fried tomatoes to a paper towel-lined baking sheet or large plate. Fry until all the tomatoes are cooked through.
Divide the fried tomatoes among 4 large plates. Use a slotted spoon to remove the shrimp from the brine and place them next to the tomatoes. Pour the brine dressing over the tomatoes and shrimp.