Florida Seafood Recipe

Seafood-4376

Ingredients
4 to 6 sprigs	rosemary
24 large	shrimp, peeled, deveined, tails intact
1/4 cup	olive oil
4 medium cloves	garlic, crushed and minced
1/2 teaspoon	red pepper flakes
2 teaspoons	lemon zest
1/3 cup	fresh parsley, chopped
3 tablespoons	lemon juice
	salt to taste

Preparation Strip leaves off the bottom two-thirds of the rosemary sprigs. Thread shrimp onto stem of each sprig. In a large skillet, heat oil over medium heat about 30 to 45 seconds. Add the garlic and shrimp; sauté over medium heat 4 to 5 minutes, turning skewers frequently until the shrimp just turn pink. Add the parsley, lemon juice, and salt; stir well. Remove from the pan and serve immediately with fried green tomatoes. Yield 4 servings Nutritional Value Per Serving Calories 176, Calories From Fat 128, Total Fat 15g, Saturated Fat 2g, Trans Fatty Acid 0g, Cholesterol 64mg, Total Carbohydrates 3g, Protein 9g, Omega 3 Fatty Acid 0g

Ingredients
4	green tomatoes
1/2 cup	all-purpose flour
1/4 cup	yellow cornmeal
1	egg
1/3 cup	milk
	salt and pepper, to taste
	oil, for frying

Preparation Preheat oven to 200 degrees F. Slice unpeeled tomatoes into 1/2-inch-thick slices. Mix flour, corn meal, salt and pepper in a shallow plate. In a small bowl, beat egg and milk until combined. Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375 degrees F. Dip sliced tomato into egg mixture then dip into flour mixture coating both sides. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. Drain on paper towels or a rack. Season to taste with salt and pepper then keep warm in preheated oven until ready to serve. Yield 4 servings Nutritional Value Per Serving Calories 136, Calories From Fat 20, Total Fat 2g, Saturated Fat 1g, Trans Fatty Acid 0g, Cholesterol 56mg, Total Carbohydrates 25g, Protein 6g, Omega 3 Fatty Acid 0g