Issue Date: October, 2009
Serves: Serves 4 to 6
Pairings:
Courtesy of:

Recipe by chef Duke LoCicero

Ingredients:

• 24 Jumbo Louisiana shrimp, heads on
  
• 1 ¼ cups virgin olive oil
  
• 8 cloves fresh garlic, sliced thin
  
• 1/3 cup chopped green onions
  
• 4 sprigs fresh rosemary
  
• 2 cups white wine
  
• ¼ cup Italian seasoning
  
• 2 teaspoons blackening seasoning
  
• 2 teaspoons lemon pepper
  
• ¼ cup fresh basil
  
• ¼ cup Worcestershire sauce
  
• 1/3 cup butter
  
• 3-4 lemons, juiced

• sliced Creole tomatoes
  
• 2 cups milk
  
• 4 eggs
  
• 2 cups all-purpose flour
  
• 2 cups Italian breadcrumbs
  
• Oil for frying

Instructions:

Shrimp preparation:

Sauté garlic in olive oil. Add shrimp, green onions and rosemary. When shrimp begin to turn pink, add white wine and rest of seasonings, Worcestershire, butter, and finally, lemon. Let simmer until sauce comes together and shrimp are cooked through, about another 10 minutes

Tomatoe preparation:

Combine milk with beaten eggs. Dredge sliced tomatoes in flour, then egg wash, then press firmly into bread crumbs, fry until golden brown.

Place tomatoes on plate. Spoon shrimp over top of tomatoes.