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1
For the pickled shrimp: Stir together the red onions, jalapeno and dill pickle juice.
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2
Bring a large saucepot of lightly salted water to a boil.
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3
Add the shrimp and cook until pink and just cooked through, 2 to 3 minutes.
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4
Strain well and toss to coat in the pickle juice mixture.
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5
For the dill pickle dressing: Stir together the diced pickles, pickle juice and sour cream in a small mixing bowl.
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6
Season with salt and pepper.
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7
For the fried tomatoes: Fill a large cast-iron pan with 1/2 inch of canola oil and set over medium-high heat.
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8
The oil is hot enough when you dip in a wooden spoon and small bubbles form around it.
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9
Place the eggs and cornmeal into separate shallow dishes.
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10
Sprinkle the eggs, cornmeal and sliced tomatoes with salt and pepper.
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11
In batches, dip both sides of the tomatoes in the eggs, and then dredge in the cornmeal.
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12
Shake off any excess coating.
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13
Fry the dredged tomatoes in the hot oil until golden brown on both sides, 3 to 4 minutes total.
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14
Use a slotted spoon to transfer the fried tomatoes to a paper towel-lined baking sheet or large plate.
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15
Repeat until all of the tomatoes have been dredged and fried.
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16
To assemble, divide the fried tomatoes among 4 large plates.
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17
Use a slotted spoon to remove the shrimp from the pickle juice liquid and place on the side of the tomatoes.
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18
Drizzle both the tomatoes and the shrimp with the dill pickle dressing.
