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Fried Green Tomatoes, Basil Appertif, Mexican Shrimp Cocktail


Basil Appetizer

  • Fresh Mozzarella Soft Cheese or Packaged Mozzarella
  • Sun-dried tomatoes packaged in oil
  • Fresh Basil Leaves
  • Bagel Chips
  • Cocktail Picks
  • Cracked Pepper

Mexican Shrimp Cocktail

  • 1.5 Cups of Tomatoes
  • Cup of Clamato Juice
  • 1/4 tsp Oregano
  • 1.5 pounds of shrimp peeled and deveined Shrimp
  • English Cucumber
  • 2 Jalapeno Peppers
  • 1/4 Cup of Celery
  • tsp of Cumin
  • Juice from two limes
  • Salt
  • 1/3 of a Red Onion
  • Hot Sauce to taste
  • 2 TBS Ketchup
  • Sprinkle of Black Pepper
  • Cilantro
  • Avocado

Fried Green Tomatoes

  • Olive Oil
  • Corn Meal
  • Green Tomatoes
  • Salt
  • Fresh Parsley minced
  • 2 Eggs
  • Cup of Buttermilk
  • Salt
  • Pepper


Basil Appetizer: Slice cheese, then stack on a bagel chip, cheese, basil leaf, sun-dried tomato and hold together with a cocktail toothpick. Sprinkle with cracked pepper.

Mexican Shrimp Cocktail: In a skillet heat Clamato juice and oregano on top of stove. Add Shrimp and cook for 3-5 minutes or until shrimp turns pink. Put in separate glass bowl and sit in freezer for a few minutes to chill quickly. Dice tomatoes and put in glass bowl. Chop English Cucumber and add to bowl. Chop Jalapeno and remove seeds and put seedless chopped jalapeno peppers in bowl. Chop celery and put in bowl with tomatoes, peppers and cucumber.  Add Cumin, lime juice, salt chopped cilantro and chopped red onion to bowl. Add hot sauce to taste, ketchup and black pepper. Add Clamato juice from skillet. Stir Well and chill in freezer. Serve in a pretty glass, add Avocado to top, adhere shrimp to rim of class

Fried Green Tomatoes: Heat olive oil in skillet, spread corn meal in a plate, add salt, add parsley and mix with spoon. In a separate bowl add eggs and buttermilk, whist together. Slice tomatoes about a 1/2 inch thick.  Dip each slice in egg/milk mixture, then in cornmeal mixture and put into skillet to fry. Flip to fry other side and drain on paper towel, sprinkle on salt and pepper. Top with sweet relish and fresh parsley.


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