Tomatoes With Seafood Dressing Recipes

TOMATO AND SHRIMP SALAD WITH HORSERADISH DRESSING

Steps:

• Arrange tomatoes on a platter and arrange the shrimp down the middle of them. Mix dressing and reserve. When ready to serve, pour a strap of dressing across the serving platter and pass at the table.

FRIED GREEN TOMATOES WITH SPICY RANCH DRESSING

Steps:

• Stir together the flour and 1 teaspoon of the House Seasoning in a shallow pie plate or baking dish. In a separate baking dish, whisk together the eggs and buttermilk. In a third baking dish, stir together the panko and remaining 2 teaspoons House Seasoning.
• Pour enough oil to come 1 inch up the sides of a large cast-iron skillet and heat to 375 degrees F over medium-high heat.
• Working with one tomato slice at a time, dredge the in the flour mixture, shaking to remove any excess. Dip in the egg wash, letting any excess drip off. Coat in the panko mixture and then place on a plate. Repeat with the remaining tomato slices. Working in batches, fry the tomatoes until golden brown, about 3 minutes per side. Drain on a wire rack set in a sheet tray and sprinkle with salt while still hot. Serve warm with Spicy Ranch Dressing.
• Stir together the ranch dressing, sriracha, sour cream and paprika in a small bowl. Season with salt and pepper.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

SEAFOOD IN TOMATO SAUCE

Steps:

• In a large saucepan, saute mushrooms and garlic in 1 tablespoon oil for 3-4 minutes. Add the tomatoes, oregano, sugar, thyme, salt and pepper. , Bring to a boil. Reduce heat; cook and simmer for 30 minutes. Uncover; cook 10 minutes longer. Remove from the heat; stir in crab., Meanwhile, in a large skillet, cook scallops and shrimp in remaining oil until shrimp are pink and scallops are opaque. , Divide rice among four individual baking dishes. Top with shrimp and scallops. Spoon tomato mixture over rice and sprinkle with Parmesan cheese. Bake at 350° for 10 minutes or until heated through and cheese is melted.

WARM TOMATO DRESSING

Steps:

• Heat oil in a medium skillet on medium heat. Add tomatoes, and cook, swirling pan often, until skins are blistered, about 5 minutes.
• Stir in garlic, red wine, and balsamic vinegar, and cook until liquid reduces by half and tomatoes are soft, about 5 minutes. Stir in sugar, salt, and red-wine vinegar, and cook for 1 minute. Serve immediately, or cover, and refrigerate for up to 2 days. (Warm over low heat before using.)

SEAFOOD STUFFED TOMATOES

Steps:

• Combine the first 9 ingredients in a bowl; set aside.
• In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well.
• Pour over rice mixture; toss gently.
• Cover and chill for at least 1 hour.
• Just before serving, cut a thin slice from the top of each tomato.
• Scoop out pulp and discard, leaving a 1/2 inch thick shell.
• Fill each tomato with about 1/2 cup of salad.
• Serve immediately.

SEAFOOD-STUFFED TOMATOES

Steps:

• Combine the first nine ingredients in a bowl; set aside. In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well. Pour over rice mixture; toss gently. Cover and chill for at least 1 hour. , Just before serving, cut a thin slice from the top of each tomato, or scallop top with a sharp knife. Scoop out pulp and discard, leaving a 1/2-in. thick shell. Fill each tomato with about 1/2 cup of salad. Serve immediately.

SLICED TOMATOES WITH BLUE-CHEESE DRESSING

Steps:

• Core the tomatoes, and cut into thick slices. Peel the onion, and slice.
• Combine the vinegar, oil, cheese, salt and pepper in a mixing bowl. Blend with a wire whisk (the dressing should be lumpy).
• Arrange the lettuce leaves, slices of tomatoes and onions on a cold serving plate, alternating them and slightly overlapping. Pour the dressing over all. Sprinkle with the basil, and serve.