Fried Green Tomatoes With Shrimp Remoulade Recipe

6 slices fried green tomatoes hot 12 large shrimp shelled deviened cooked and chilled 1 3 cup remoulade sauce chilled directions. If i m being honest my first reaction was wow this tastes exactly like a whopper. Keep warm while frying remaining tomato slices adding remaining 1 4 cup oil as needed.

Camila Farah

For the fried green tomatoes. Place 2 to 3 fried green tomatoes on individual serving plates and top each with 1 1 2 tbsp. Drain on paper towels and keep warm until ready to. Season the tomatoes with salt and pepper on both sides. Put the cornmeal in a large shallow bowl and sprinkle with salt and pepper.

Divide the salad greens and fried green tomatoes between two plates topping the tomato slices each with 2 shrimp and a tablespoon remoulade sauce. You can substitute crawfish scallops or even lobster for the shrimp or eliminate them and serve. To serve arrange salad greens on six plates. This recipe combines two louisiana favorites with distinct flavors. Heat 1 2 cup of the oil in a large saute pan over medium heat until it begins to shimmer.

Dip the tomato slices in the flour then the egg wash and then the breadcrumbs. Sprinkle tomato slices lightly with creole seasoning if desired. Dredge the tomatoes in the cornmeal on both sides and tap off excess. Fry tomato slices a few at a time 2 to 3 minutes per side or until golden brown. Transfer to the oil and fry until golden brown 1 to 2 minutes.

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Served with a side of homemade remoulade meet your new favorite recipe. Garnish with fresh pea shoots or arugula if desired. Top each one with two slices of fried green tomato then spoon some of the shrimp remoulade over the tomatoes and sprinkle with the remaining green onion to garnish. Upperline s walls are covered with local art and its menu filled with traditional creole dishes. I m normally loathe to put a premature end to my garden tomatoes and leave them up until the first frosts threaten in early november.

Traditional fried green tomatoes are soaked in buttermilk and fried in cornmeal. Drain on paper towels. The tomatoes should be served warm or hot while the shrimp and remoulade sauce should be cold for contrast. Serve fried green tomatoes topped with shrimp remoulade. It took me 35 years and a formal culinary education to finally try fried green tomatoes.

Rémoulade sauce and 3 shrimp. Putting leftover green tomatoes to good use with a recipe for crisp savory fried green tomatoes topped with garlicky sautéed shrimp and a super simple remoulade. Whisk together the mustard horseradish paprika yolk lemon juice and zest and some salt and black pepper in a medium bowl. Rémoulade sauce and 3 shrimp. Traditional fried green tomatoes are soaked in buttermilk and fried in cornmeal.

Whisk together the mustard horseradish paprika yolk lemon juice and zest and some salt and black pepper in a medium bowl. Served with a side of homemade remoulade meet your new favorite recipe. Dip the tomato slices in the flour then the egg wash and then the breadcrumbs. Divide the salad greens and fried green tomatoes between two plates topping the tomato slices each with 2 shrimp and a tablespoon remoulade sauce. For the fried green tomatoes.