Cornbread Crusted Mayport Shrimp
Crispy Brussel Sprouts - Tomato Jalapeno Jam - Smoked Almonds
Cornbread Crust
2cups Cornbread
1.5 cups Panko
S&P To Taste
Pulse in Food Processor
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Sprout Dressing
1Cup Rice Wine Vinegar
1/2 Cup Honey
1/2 Jalapeno
2 Anchovies
S&P to Taste
Place All Ingredients in Blender
Jalapeno Tomato Jam
4 Large Ripe Tomatoes (about 1 1/2 pounds)
1 Yellow Onion
2 Jalapeno Peppers
1/2 Tsp salt
2 Tbsp Fresh Lemon Juice
Core & Rough Chop Tomatoes
Small Dice Jalapenos and Yellow Onion
Place Diced Vegetables in Small Sauce Pot Along with Rest of Ingredients
Bring to Boil Then Turn Down to Simmer for 25-35 Minutes or Until the Mixture
Is Reduced and Has a Very Thick Consistency.
10 Quartered Brussel Sprouts
8 21-25 Peeled and Deveined Mayport Shrimp
Bread in Standard Breading Procedure Flour/Egg/Cornbread Crust
Fry Shrimp and Brussel Sprouts in 350 Degree Oil for Approx 2 Minutes
Toss Sprouts in Dressing Lightly
Place in Small Cast Iron Skillet
Place Shrimp Around Sprouts
Top with Tomato Jam & Smoked Almonds