Welcome to Dr. Frederick Douglass Opie's personal website

AB, 101 Fast Food Head Shot.2jpg.jpg

Using the Last Fruits of the Growing Season

Smothered shrimp over fried green tomatoes, recipe below

Smothered shrimp over fried green tomatoes, recipe below

This time of the year, gardens in the north east are producing their last fruits of the growing season: herbs, cucumbers, green peppers, green tomatoes. Here is a really good sautéed shrimp served with a gravy over crisp fried green garden tomatoes. My family love it and it’s a very inexpensive recipe made with garden tomatoes and a $9.95 bag of pre-cleaned, shelled, and cooked bag of shrimp from Costco. T

hroughout history people have eaten what they could catch, grow, and afford to purchase. 

Fred’s Smothered Shrimp over Fried Green Tomatoes

Serves 6


  • 4 to 6 medium size green tomatoes
  • 1 cup diced onions
  • ¼ cup diced green pepper
  • Fresh sage and or parsley
  • Garlic cloves
  • Sea salt
  • Fresh ground pepper
  • 1lb of shrimp
  • ½ cup canola or other vegetable oil
  • 1 cup of flour


Sauté 4 cups of cleaned shrimp in canola oil with a garlic clove, ¼ cup diced green pepper, ¼ cup diced onions, add a bit of fresh, sage, parsley, and salt and pepper. Set the shrimp aside after they are cooked. Prepare fried green tomatoes with 5 large tomatoes. Then put the fried green tomatoes on a cookie sheet and bake for about 12 minutes at 325. Use the leftover oil from frying the tomato to make gravy adding flour and water to make it. Then add the sautéed shrimp. Remove the now crisp fried green tomatoes from the oven and arrange them on a large platter. Pour the smothered shrimp over the fried green tomatoes and serve. 

Hispanic History Month Series with Recipes: 


Eating While Poor Series with Recipes: 


The Culinary Impact of 1492

Pork-mania in Iberian America