Ingredients

• 1/2 large red onion, halved and thinly sliced
• 1 jalapeno, seeded if desired, sliced into thin rounds
• 1 cup dill pickle juice
• Kosher salt
• 1 pound 21/25 shrimp, peeled, deveined and tails removed
• 1/2 cup finely diced dill pickles
• 3 tablespoons dill pickle juice
• 1/3 cup sour cream
• Kosher salt and freshly ground black pepper
• Canola oil, for frying
• 3 large eggs, beaten
• 1 cup cornmeal
• 5 medium, firm vine-ripened tomatoes, sliced into 1/2-inch-thick rounds
• Kosher salt and freshly ground black pepper

Instructions

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