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Rach sautes and fries her way to a delicious southern-inspired dish that comes together with a melted pimiento cheese sauce.
For the shrimp, combine marinade ingredients in a bowl and marinated shrimp uncovered for 1-4 hours in fridge. When tomatoes are done and you’re ready to serve shrimp, heat large skillet with oil, 2 turns of the pan, over medium-high to high heat and sear the shrimp 1-2 minutes, turn, brown at edges, douse with juice of 1 lemon and remove to a plate. Reduce heat a bit and melt butter, add garlic, jalapenos and green onions, season with salt and pepper, and stir a minute or 2. Whisk in beer or wine, and add shrimp back to pan, toss to coat in sauce and add hot sauce to taste and a small handful of chopped parsley.
For the tomatoes, salt and drain on towels. Set up breading station: flour seasoned with salt and pepper, beaten eggs, and breadcrumbs and cornmeal with spices and thyme in each of three shallow dishes. Heat oven to 375˚F and line a rimmed baking sheet with a wire rack. Heat about 1/8 inch frying oil in large nonstick skillet over medium-high heat. Bread tomatoes in flour, egg, then breadcrumb mixture and cook to deep golden brown; remove to baking sheet and keep warm in oven.