Fried Green Tomatoes With Rock Shrimp Salad

• 1 lb. rock shrimp, peeled
• salt and freshly ground black pepper
• 4 c. water
• 1 tsp. Zatarain's liquid shrimp and crab boil
• 1 lemon, halved
• 2 bay leaves
• 1 large egg
• 3 Tbsp. fresh lemon juice
• 1/4 c. chopped onions
• 1/4 c. chopped green onions
• 1/4 c. chopped celery
• 1 Tbsp. prepared horseradish
• 3 Tbsp. Creole or whole-grain mustard
• 3 Tbsp. ketchup
• 3 Tbsp. chopped parsley
• cayenne pepper
• 1 c. olive oil
• 12 green tomato slices (each about 1/4-inch thick)
• 1 c. all-purpose flour
• 2 large eggs, beaten with 2 Tbsp. whole milk
• 2 c. fine dried bread crumbs
• Emeril's Original Essence
• 1/2 c. vegetable oil
• 1 c. fresh maiche (optional)

1. Season the shrimp with salt and black pepper.
2. Combine the water, liquid crab boil, lemon and bay leaves in a large, heavy pot. Season the mixture with more salt and black pepper. Bring the mixture to a boil; add the shrimp and cook for 1 minute. Remove from the heat and let sit for 1 minute. Drain and discard the liquid. Let the shrimp cool to room temperature, then refrigerate for about 2 hours.

rock shrimp, salt, water, shrimp, lemon, bay leaves, egg, lemon juice, onions, green onions, celery, horseradish, ketchup, parsley, cayenne pepper, olive oil, tomato, flour, eggs, bread crumbs, vegetable oil, fresh maiche

Taken from www.cookbooks.com/Recipe-Details.aspx?id=126594 (may not work)