Cornmeal Fried Tomatoes with Guacamole and Garlic-Cumin Sautéed Shrimp

The avocado is a family favorite and for good reason. They’re loaded with vitamins and minerals that can contribute to the nutrient quality of your diet.  The high fat content of an avocado gives a quicker feeling of satiation which helps to reduce overeating and being more palatable reduces the temptation to binge on foods high in sugars or saturated fats.  The avocado has been around for thousands of years and is rich in potassium (helps regulate blood pressure) and vitamin A (helps your eyes). Avocado paste can be applied to the skin to help with rashes and to smooth rough skin.

Serves 4
adapted from Cooking At Home, NY1

2 ripe avocados
2 cloves of minced garlic
juice of 1 lime
3 tomatoes
1 large egg
milk
flour
cornmeal
vegetable oil
raw, peeled, deveined shrimp
ground cumin
red pepper flakes
olive oil

Start by making guacamole by mashing ripe avocados with a little minced garlic, salt and lime juice. Cut tomatoes into 1/2-inch thick slices. Crack one large egg into a bowl, add a little splash of milk and whisk it up. Dredge the tomatoes in a little flour, then in the egg mixture and finally in cornmeal. Place the tomatoes on a clean plate.

Only dredge three to four slices of tomatoes at one time. Sauté them in a little vegetable oil on medium-high heat until both sides are a nice golden brown, then take them out of the pan and drain on a cooling rack. It’s okay to serve the tomatoes at room temperature. Add more oil to the pan on medium-high heat and add the raw peeled and deveined shrimp, sprinkle those with a little ground cumin, add one large minced clove of garlic and a pinch of red pepper flakes. Once the shrimp are cooked, it is time to eat.

Put two to three slices of tomato on a plate, top each one with a dollop of guacamole, top each one of those with a couple of shrimp, season with a little salt, olive oil and a squeeze of lime juice.

The Culinary Chase’s Note: I cleaned the pan after cooking the tomato slices as there was cornmeal left in the oil. I like freshly chopped coriander (cilantro) and chopped tomato in my guacamole. The cumin, chili flakes and garlic add a lovely zing to the dish! Enjoy!

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