Serves 4
- 4 large ripe tomatoes, peeled, seeded and diced
- ½ cup rice wine vinegar or distilled white vinegar
- 1 teaspoon brown sugar
- 1 green onion, chopped
- 1 teaspoon cracked black pepper
- ½ teaspoon celery salt
- ¼ teaspoon ground allspice
- 1 teaspoon Dijon mustard
- ½ cup olive oil
Shrimp
- ½ cup blue cornmeal
- 1 teaspoon cayenne pepper
- 1 teaspoon Greek Seasoning salt
- 2 tablespoons chopped fresh basil
- 1 pound large fresh Gulf shrimp, peeled and deveined, tails left on
- Flour for dredging
- 3 tablespoons unsalted butter
- 1 tablespoon grated mozzarella cheese
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon grated Fontina cheese
- Chopped fresh parsley
- Warm flour tortillas
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, Greek Seasoning 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 fresh parsley. Serve with warm flour tortillas or your favorite crunchy tortillas chips.
