Fried Green Tomatoes With Shrimp Remoulade

Drain on paper towels. For the fried green tomatoes. Combine the celery seeds garlic powder onion powder paprika salt and pepper in a mortar and pestle and crush into a somewhat fine powder.

Olivia Luz

Beat the eggs milk and hot sauce in a shallow dish. I opted to make fried green tomatoes topped with a cajun remoulade and paired with pickled shrimp a versatile very southern dish that could serve as an appetizer side dish or light entrée. With the machine running slowly drizzle 3 4 cup of the vegetable oil into the food processor until well incorporated and slightly thickened. Served with a side of homemade remoulade meet your new favorite recipe. It took me 35 years and a formal culinary education to finally try fried green tomatoes.

Dip the tomatoes in the egg wash and then dredge them in the cornmeal mixture pressing lightly to coat them. Heat the oil in a deep frying pan or cast iron skillet to 350 degrees f. 2 cups salad greens optional 6 slices fried green tomatoes hot. Traditional fried green tomatoes are soaked in buttermilk and fried in cornmeal. If i m being honest my first reaction was wow this tastes exactly like a whopper.

A perfect addition to any brunch lunch or dinner menu. Season the tomatoes with salt and pepper on both sides. Process on high for 30 seconds. Fried green tomatoes are topped with a bright flavorful shrimp remoulade in this new orleans spin on the traditional southern dish. About this fried green tomato recipe.

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Blot the tomatoes with paper towels to remove the excess moisture. Heat 1 2 cup of the oil in a large saute pan over medium heat until it begins to shimmer. A classic new orleans delicacy fried green tomatoes are complete only with a spicy shrimp remoulade over a bed of greens. Dredge the tomatoes in the cornmeal on both sides and tap off excess. Divide the salad greens and fried green tomatoes between two plates topping the tomato slices each with 2 shrimp and a tablespoon remoulade sauce.

Serve with the remoulade sauce. Fry in the hot oil for 4 to 5 minutes on each side or until golden brown. Put the cornmeal in a large shallow bowl and sprinkle with salt and pepper. 12 large shrimp shelled deviened cooked and chilled 1 3 cup remoulade sauce chilled. Combine the lemon juice sweet onions green onions celery horseradish mustards and ketchup in the bowl of a food processor.

Toss the shrimp with the spice mixture. Toss the shrimp with the spice mixture. Serve with the remoulade sauce. Blot the tomatoes with paper towels to remove the excess moisture. A perfect addition to any brunch lunch or dinner menu.

Combine the lemon juice sweet onions green onions celery horseradish mustards and ketchup in the bowl of a food processor. Dip the tomatoes in the egg wash and then dredge them in the cornmeal mixture pressing lightly to coat them. Beat the eggs milk and hot sauce in a shallow dish.