Name: Fried Green Tomatoes with Shrimp Remoulade
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Ingredients: 0.5 cup Creole mustard; 0.5 cup olive oil; 2 tablespoons ketchup; 1 teaspoon Worcestershire sauce; 2 teaspoons prepared horseradish; 2 cloves garlic, chopped; 1 tablespoon lemon juice; 2 teaspoons minced onion; 2 teaspoons chopped green onion; 2 teaspoons paprika; 0.25 teaspoon ground black pepper; 0.125 teaspoon cayenne pepper; 2 teaspoons chopped fresh parsley; 24 cooked medium shrimp, shelled and deveined; 1 cup buttermilk; 1 egg; 2 cups yellow cornmeal; 3 large green tomatoes, sliced 1/2 inch thick; 0.25 cup olive oil, or as needed; 2 cups mixed salad greens; 3 tablespoons chopped green onion

Fried Green Tomatoes with Shrimp Remoulade

0 Likes

Prep Time:
30 minutes

Cook Time:
15 minutes

Total Time:
45 minutes

New Orleans-style fried green tomatoes topped with spicy shrimp remoulade on a bed of fresh greens.

Ingredients:

0.5 cup Creole mustard
0.5 cup olive oil
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
2 teaspoons prepared horseradish
2 cloves garlic, chopped
1 tablespoon lemon juice
2 teaspoons minced onion
2 teaspoons chopped green onion
2 teaspoons paprika
0.25 teaspoon ground black pepper
0.125 teaspoon cayenne pepper
2 teaspoons chopped fresh parsley
24 cooked medium shrimp, shelled and deveined
1 cup buttermilk
1 egg
2 cups yellow cornmeal
3 large green tomatoes, sliced 1/2 inch thick
0.25 cup olive oil, or as needed
2 cups mixed salad greens
3 tablespoons chopped green onion

Instructions:

Combine mustard, 1/2 cup olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion, green onion, paprika, pepper, cayenne pepper, parsley, and shrimp in a bowl. Chill until ready to use.
Whisk buttermilk and egg in a shallow bowl. Spread cornmeal on a plate. Heat 1/4 cup of olive oil in a skillet over medium heat, adding more if needed to keep a consistent coating in the skillet.
Coat the tomato slices in buttermilk and egg mixture, then generously coat with cornmeal. Fry in hot oil until golden brown on each side, about 5 minutes per side. Transfer to a paper towel-lined plate and repeat with the remaining slices.
Arrange salad greens on six plates, top each with two slices of crispy fried green tomato, generously spoon shrimp remoulade over the tomatoes, and finish with a sprinkle of fresh green onion for a delightful presentation.

We use cookies

Similar Recipes

Skillet Green Tomatoes with Crunchy Remoulade

Perfect Fried Green Tomatoes

Chef John's Fried Green Tomatoes

Kentucky Style Fried Green Tomatoes

Fried Green Tomatoes without Cornmeal