Roasted Florida Pink Shrimp Recipe

Prepare the Tomatoes

Wash and slice the green tomatoes into 1/2 inch thick slices. Sprinkle with salt and let them sit for 10 minutes to draw out excess moisture.

Set Up Breading Station

In one bowl, place the all-purpose flour. In a second bowl, beat the eggs and mix with buttermilk. In a third bowl, place the cornmeal mixed with salt and black pepper.

Bread the Tomatoes

Dredge each tomato slice in flour, dip in the egg mixture, and finally coat with cornmeal. Ensure an even coating on each side.

Fry the Tomatoes

In a large skillet, heat the vegetable oil over medium-high heat. Fry the breaded tomato slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

Char the Tomatoes

Heat olive oil in a skillet over medium-high heat. Halve the ripe tomatoes and place cut side down in the skillet. Cook until charred, about 5 minutes.

Sauté Aromatics

Add chopped onion and whole garlic cloves to the skillet and sauté until the onion becomes translucent.

Make the Gravy

Add chicken broth, salt, and black pepper. Simmer for 10 minutes. Remove from heat and stir in fresh basil. Blend until smooth.

Sauté Vegetables

In a pot, heat a tablespoon of oil over medium heat. Add diced bell pepper, onion, celery, and minced garlic. Sauté until soft.

Cook the Sausage

Add ground sausage to the pot and cook until browned, breaking it apart with a spoon.

Cook the Rice

Add rice and chicken broth to the pot. Season with salt, black pepper, and cayenne pepper. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes or until rice is tender.

Finish the Rice

Once cooked, fluff the rice with a fork and stir in chopped green onions.

Prepare the Shrimp

Preheat the oven to 400°F (200°C). In a bowl, toss the shrimp with olive oil, minced garlic, lemon juice, salt, black pepper, and paprika.

Roast the Shrimp

Spread the shrimp on a baking sheet in a single layer. Roast in the oven for 8-10 minutes until they are pink and opaque.