One of the things I always enjoyed when working or traveling around the Baltimore area were the multitude of great small restaurants, that each had their own twist on what I’d call “down home food” (as my Cajun grandmother used to say)- great meals based on simple ingredients. My favorite stop was in the center of Baltimore, at “Miss Shirley’s Place” which sat right across from the harbor and had the best fried green tomatoes around. Fried green tomatoes are the basis for this dish supported by seared garlic shrimp and vegetable rice.

Ingredients: 2 medium green tomatoes in ¼ inch slices, 12 #16-20 shrimp peeled and deveined, ½ cup corn meal, ½ cup AP flour, 1 tsp old bay, 1 cup jasmine rice (cooked), 2 ears grilled corn off the cob, 3 cloves garlic crushed and chopped, 1 large shallot thinly sliced, 1-2 eggs ,1/4 cup marsala wine, 2 tbsp homemade lemon cardamom mayo.

    1. Place the flour in a medium bowl, then combine the corn meal and old bay (sprinkle with salt and pepper) on a flat plate and set aside. Beat the egg (or two depending on their size) in another medium bowl.
    2. Dip each slice of tomato first in the flour, then in the eggs, then in the cornmeal mixture, and set on a rack. 
    3. In a deep oiled pan heat up the shallots and corn until the shallots shine, then add the marsala wine and allow to cook off some, then add the rice and mix to combine. Any vegetables can be added including jalapenos, grilled okra, etc. 
    4. In a cast iron pan heat about ¼ inch of oil (I use peanut) to about 350 F, and cook the tomatoes in batches, turning several times until browned all over, remove to the rack.
    5. Drain the oil from the pan (or use another one) and add two table spoons of butter and heat till in cooks down, then add the shrimp- keep the pan hot- and allow to cook for a couple minutes on the first side, add the garlic, flip and another couple minutes on the other side-
    6. Place the tomatoes on the plates, add the rice next to it, then spoon the garlic shrimp over the top. Garnish with lemon cardamom mayo and parsley or celery leaves.