1 ld. medium shrimp
1 ld. cooked crawfish tails
3/4 cup mayonnaise
2 tsp. lemon juice
1 tsp. worcestershire sauce
1/4 cup chopped green onion
1/4 cup finely chopped red onion
1/4 cup color peppers
1 celery stalk
salt and pepper to taste
Fried Green Tomato Bowls:
6 hollowed green tomatoes
3 cups seasoned bread crumbs
3 cups flour
3 cups shrimp fry
Egg Wash - 2 cups milk and two whole eggs beaten together and frying oil (enough to submerge tomatoes)
Heat frying oil to 350 degrees.
Cut off tomato tops and hollow inside using a metal spoon or melon baller.
Coat each tomato (inside and out) in flour, dip in egg wash, coat with shrimp fry, dip in egg wash, and lastly coat with bread crumbs.
Repeat this procedure for each tomato and set aside.
After all have been battered, begin to fry three at a time.
Fry for about 3 minutes until golden brown, rotating them in the oil if necessary to ensure even browning.
Remove from oil and drain upside down.
Boil shrimp until pink and no longer translucent.
Remove from boiling water and allow to cool completely.
Roughly chop shrimp and crawfish and transfer to mixing bowl.
In a separate bowl mix mayonnaise, lemon juice, worcestershire sauce and chopped seasoning.
Adding wet mixture a little at a time to chopped seafood mixture until desired consistency is achieved.
Season with salt and pepper to taste.
Salad can be served immediately or refrigerated for later use.
Spoon desired amount of seafood filling into each fried green tomato bowl. Serve immediately