Fried tomatoes with marinated shrimp

Ingredients:

Marinated shrimp

• Half a large red onion, sliced ​​into thin quarter rings
• 1 jalapeño, seeded and thinly sliced
• 1 cup of cucumber brine
• 450 g shrimp (21/25), peeled, deveined and tailed

Brine dressing

• 0.5 cup chopped pickled cucumbers
• 3 tablespoons of cucumber brine
• 1/3 cup sour cream
• Coarse salt and freshly ground black pepper

Fried tomatoes

• Rapeseed oil (canola), for frying
• 3 large eggs, beaten
• 1 cup corn flour
• 5 medium firm tomatoes, sliced ​​into 1cm thick circles.

Preparation:

1. Marinated shrimpCombine red onion and jalapeño in brine.
   
   Bring a large saucepan of lightly salted water to a boil. Add the shrimp and cook until pink, 2-3 minutes. Drain well and toss the shrimp with the brine.
2. Brine dressingCombine diced pickles, brine, and sour cream in a small bowl. Season with salt and pepper to taste.
3. Pour 1 cm of canola oil into a large cast-iron skillet and place over medium heat. When you insert a wooden spoon into the oil, small bubbles will form around it.
4. Fried tomatoesPlace the eggs and cornmeal in separate shallow bowls. Season the eggs, cornmeal, and chopped tomatoes with salt and black pepper.
   
   Dip the tomatoes in the eggs on both sides, then roll them in the cornmeal. Shake off any excess flour. Fry the tomatoes in the hot oil until golden brown on both sides, about 3-4 minutes. Using a slotted spoon, transfer the fried tomatoes to a paper towel-lined baking sheet or large plate. Fry until all the tomatoes are cooked through.
5. Divide the fried tomatoes among 4 large plates. Use a slotted spoon to remove the shrimp from the brine and place them next to the tomatoes. Pour the brine dressing over the tomatoes and shrimp.