Serves: 5
Total Calories: 460
Yield: 1 serving

2 1/2 cups rice flour , , divided
1 egg
1 1/2 cups ice water
1 large green tomato
1 cup vegetable oil
3 jumbo shrimp, peeled, deveined
1/2 cup white balsamic vinegar
3 tablespoons butter

In medium bowl combine 2 cups rice flour, egg, and ice water; whisk until smooth. Set aside. Core and slice tomato, using 4 middle slices and dusting them in remaining rice flour. In medium-size frying pan, bring oil up to high temperature then turn down to medium. Dip tomato slices in flour, egg, and water mixture, then gently place in hot oil. Fry on one side for 2–3 minutes (depending on thickness), then flip over to other side for 2 minutes or so. Remove and place tomato slices on paper towels. Grill shrimp and set aside.

In small saucepan, take balsamic vinegar and reduce it by three-fourths. Slowly stir in butter. When finished, add salt and pepper to taste. Arrange tomatoes and shrimp on plate and drizzle with sauce.


Fun Fact: Most tomatoes need temperatures above 60 degrees to finish ripening, so if you have some green tomatoes left on the vine, try slicing, breading, and frying them. I think you’ll agree, they’re absolutely delicious!

Nutritional Facts:

Serves: 5
Total Calories: 460
Calories from Fat: 449

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