Garlic scampi and panfried cornmeal-crusted beefsteak tomatoes

Seeing "Shrimp Scampi" on a menu is one of my pet peeves. When I first started cooking, I didn't know that scampi actually means shrimp, but now that I do, it drives me crazy to see a description that means nothing. Don't get me wrong, I love the flavor combination -- just do me a favor and ask for garlic scampi the next time you see "Shrimp Scampi" on a menu.

Here is my version of the classic dish garlic scampi. The crispness of the cornmeal crust and the acidity and sweetness of the tomato cut the richness of the olive oil, all in all making this garlic and shrimp combo one of the greatest.

As a rule, I slice garlic cloves, because it enables you to infuse your dish with a nice toasty garlic flavor without the harshness you sometimes get from chopped garlic. However, it's useful to know that the strength of the flavor depends on the amount of oil released -- which is why roasted garlic is so mild and crushed is the most pungent. Vary the way you prepare garlic depending on the strength desired. Elephant garlic is the mildest of all, so don't substitute it for regular garlic.

Serves 4 as an appetizer or 2 as an entrée

2 large eggs, lightly beaten
1/4 cup stone-ground yellow cornmeal
3 beefsteak tomatoes, cut into 1-inch slices
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup olive oil
1/2 red onion, thinly sliced
2 tablespoons chopped fresh basil leaves
2/3 teaspoons chopped fresh rosemary leaves or 2/3 teaspoon dried rosemary
2 to 3 garlic cloves, thinly sliced
2 tablespoons grated Parmesan cheese
12 large shrimp (about 3/4 pound), peeled and deveined
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 cup dry white wine
Juice of 1 lemon

Place the eggs and cornmeal on two separate shallow bowls. Sprinkle the tomatoes with the salt and pepper and dip them in the eggs and then the cornmeal.

Place a large skillet over medium-high heat and when it is hot, add the oil. Add the tomatoes and cook until they are deeply browned, about 4 to 5 minutes on each side.

Scatter the onion, basil, rosemary, garlic, Parmesan cheese, shrimp, and red pepper over the tomatoes and pour the white wine over the top. Cover and cook until the shrimp is pink and opaque throughout, about 5 minutes.

Sprinkle with the lemon juice and serve immediately.

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R E C I P E S :

Lobster cocktail with yellow tomato and horseradish vinaigrette
Garlic scampi and panfried cornmeal-crusted beefsteak tomatoes
Gorgonzola-stuffed figs with balsamic glaze
Roquefort Caesar Salad
Everyday Polenta
Lobster Bolognese
Roast Chicken with Herb and Lemon Paste
Pan-roasted rib eye with gorgonzola vidalia onions
Artichoke-crusted salmon with mint vinaigrette
Strawberry Rhubarb Crumble

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