Issue Date: October, 2009
Serves: Serves 4 to 6
Recipe by chef Duke LoCicero
SautÃ© 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
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.