Shrimp Over Fried Creole Tomatoes | Louisiana Kitchen & Culture

Ingredients

• 24 Jumbo Louisiana shrimp, heads on
• 1 ¼ cups virgin olive oil
• 8 cloves fresh garlic, sliced thin
• 1/3 cup chopped green onions
• 4 sprigs fresh rosemary
• 2 cups white wine
• ¼ cup Italian seasoning
• 2 teaspoons blackening seasoning
• 2 teaspoons lemon pepper
• ¼ cup fresh basil
• ¼ cup Worcestershire sauce
• 1/3 cup butter
• 3-4 lemons, juiced
• 6 sliced Creole tomatoes
• 2 cups milk
• 4 eggs
• 2 cups all-purpose flour
• 2 cups Italian breadcrumbs
• Oil for frying