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1
Season the shrimp with salt and pepper.
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2
In a large saucepan, combine the water, crab boil, lemons, and bay leaves.
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3
Season the liquid with salt and pepper.
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4
Bring the liquid to a boil and add the shrimp, cook for 1 minute and remove from the heat.
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5
Let the shrimp sit for additional minute and then drain, discarding the liquid.
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6
Cool the shrimp completely.
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7
Refrigerate the shrimp until chilled.
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8
Combine the egg, lemon juice, onions, green onions, celery, horseradish, mustards, ketchup, and parsley in a food processor with a metal blade and process until smooth.
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9
Season with salt, cayenne, and pepper.
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10
While the machine is running, slowly add the oil, a little at a time, until the thick.
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11
Reseason if needed.
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12
Refrigerate until chilled, about 2 hours.
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13
Season both sides of the sliced tomatoes with salt and pepper.
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14
Season the flour, egg wash and bread crumbs with Essence.
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15
Dredge the tomatoes in the seasoned flour.
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16
Dip each slice into the egg wash, letting the excess drip off.
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17
Dredge the tomatoes in the seasoned bread crumbs, coating completely.
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18
In two large saute pans, heat 1/4 cup of the oil in each pan.
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19
When the oil is hot, pan-fry the tomatoes for 2 to 3 minutes on each side, or until crispy.
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20
Remove and drain.
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21
Season with salt and pepper.
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22
To serve, plate three of the tomatoes on each plate.
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23
Spoon the Rock Shrimp in the center of each plate.
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24
Garnish each salad with a small pile of the maiche on top of the shrimp.
