Bayou Smoky Shrimp and Fried Cornbread Green Tomato Arepas

Naylet LaRochelle – Miami, Florida
2016 Third Prize Winner

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon whole grain mustard
2 tablespoons diced pimiento
2 tablespoons lemon juice
3 to 4 dashes hot sauce, to taste

1 (7 ounce) bag Martha White® Sweet Yellow Cornbread Muffin Mix
2∕3 cup milk
1 egg
1/2 cup crumbled cotija cheese

1 cup panko
1 1/4 teaspoon Cajun seasoning
1/2 cup Martha White® Sweet Yellow Cornbread Muffin Mix (from a 7 ounce bag)
1 egg
1/4 cup milk
8 slices firm, green tomatoes
Vegetable oil, for frying

1 pound shelled, deveined shrimp, thawed if frozen
2 tablespoons lemon juice
Kosher salt, to taste
1 tablespoon paprika
1∕8 teaspoon coarse black pepper
3 tablespoons vegetable oil
1/4 cup chopped cilantro
Lemon wedges, if desired
Hot sauce, if desired

In a large bowl, mix all the arepa ingredients except cheese until well combined. Heat a 10 1/4-inch Lodge® cast iron skillet over medium heat until hot. Spray with no-stick cooking spray. Pour about a 1∕3 cup of batter into the hot skillet (dividing to make 4 arepas). Cook until the top has a bubbly surface and flip. Sprinkle the top with about 2 tablespoons of cheese; cook until light brown on the bottom. Fold the arepa over to make to make a half moon. Repeat to make a total of 4 arepas. Transfer to a plate and cover to keep warm.

In a shallow pan, combine the panko and Cajun seasoning. Place the cornbread mix in a second shallow pan. In a small bowl, whisk together the egg and milk. Dip a tomato slice in the cornbread mix, then the egg mixture and finally in the panko mixture. Repeat to bread all 8 tomato slices. In the cast iron skillet, over medium-high heat, add enough oil to cover the bottom and about 1/2 inch up the sides. Fry the tomatoes, flipping once, until browned on both sides. Transfer to a paper lined plate.

In a bowl, toss the shrimp with lemon juice, salt, paprika and pepper. Add oil to the cast iron skillet, over medium-high heat. When hot, add the shrimp. Cook, flipping once, 3 to 4 minutes, or until the shrimp turns opaque and is just slightly browned around the edges. Transfer to a plate.

Arrange the arepas on a platter. Top each with 2 tomatoes and shrimp, dividing equally. Drizzle with the remoulade. Sprinkle with cilantro. If desired, serve with lemon wedges and hot pepper sauce.