Shrimp Over Fried Creole Tomatoes
INGREDIENTS
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24 Jumbo Louisiana shrimp, heads on
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1 ¼ cups virgin olive oil
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8 cloves fresh garlic, sliced thin
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1/3 cup chopped green onions
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4 sprigs fresh rosemary
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2 cups white wine
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¼ cup Italian seasoning
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2 teaspoons blackening seasoning
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2 teaspoons lemon pepper
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¼ cup fresh basil
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¼ cup Worcestershire sauce
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1/3 cup butter
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3-4 lemons, juiced
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Fried Creole Tomatoes:
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6 sliced Creole tomatoes
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2 cups milk
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4 eggs
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2 cups all-purpose flour
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2 cups Italian breadcrumbs
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Oil for frying
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