Fried Green Tomatoes With Rock Shrimp Salad - cooking recipe

Ingredients

1 lb. rock shrimp, peeled
salt and freshly ground black pepper
4 c. water
1 tsp. Zatarain's liquid shrimp and crab boil
1 lemon, halved
2 bay leaves
1 large egg
3 Tbsp. fresh lemon juice
1/4 c. chopped onions
1/4 c. chopped green onions
1/4 c. chopped celery
1 Tbsp. prepared horseradish
3 Tbsp. Creole or whole-grain mustard
3 Tbsp. ketchup
3 Tbsp. chopped parsley
cayenne pepper
1 c. olive oil
12 green tomato slices (each about 1/4-inch thick)
1 c. all-purpose flour
2 large eggs, beaten with 2 Tbsp. whole milk
2 c. fine dried bread crumbs
Emeril's Original Essence
1/2 c. vegetable oil
1 c. fresh maiche (optional)

Preparation

Season the shrimp with salt and black pepper.
Combine the water, liquid crab boil, lemon and bay leaves in a large, heavy pot. Season the mixture with more salt and black pepper. Bring the mixture to a boil; add the shrimp and cook for 1 minute. Remove from the heat and let sit for 1 minute. Drain and discard the liquid. Let the shrimp cool to room temperature, then refrigerate for about 2 hours.