Fried Green Tomatoes With Shrimp Remoulade Recipe

For the fried green tomatoes. It took me 35 years and a formal culinary education to finally try fried green tomatoes. Traditional fried green tomatoes are soaked in buttermilk and fried in cornmeal.

Camila Farah

6 slices fried green tomatoes hot 12 large shrimp shelled deviened cooked and chilled 1 3 cup remoulade sauce chilled directions. To serve arrange salad greens on six plates. 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. If i m being honest my first reaction was wow this tastes exactly like a whopper. Drain on paper towels and keep warm until ready to.

Garnish with fresh pea shoots or arugula if desired. Drain on paper towels. Upperline s walls are covered with local art and its menu filled with traditional creole dishes. Served with a side of homemade remoulade meet your new favorite recipe. Whisk together the mustard horseradish paprika yolk lemon juice and zest and some salt and black pepper in a medium bowl.

Season the tomatoes with salt and pepper on both sides. Rémoulade sauce and 3 shrimp. 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. Divide the salad greens and fried green tomatoes between two plates topping the tomato slices each with 2 shrimp and a tablespoon remoulade sauce. The tomatoes should be served warm or hot while the shrimp and remoulade sauce should be cold for contrast.

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This recipe combines two louisiana favorites with distinct flavors. Fry tomato slices a few at a time 2 to 3 minutes per side or until golden brown. You can substitute crawfish scallops or even lobster for the shrimp or eliminate them and serve. 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. Sprinkle tomato slices lightly with creole seasoning if desired.

Serve fried green tomatoes topped with shrimp remoulade. Transfer to the oil and fry until golden brown 1 to 2 minutes. Heat 1 2 cup of the oil in a large saute pan over medium heat until it begins to shimmer. Keep warm while frying remaining tomato slices adding remaining 1 4 cup oil as needed. Dip the tomato slices in the flour then the egg wash and then the breadcrumbs.

Place 2 to 3 fried green tomatoes on individual serving plates and top each with 1 1 2 tbsp. Put the cornmeal in a large shallow bowl and sprinkle with salt and pepper. Dredge the tomatoes in the cornmeal on both sides and tap off excess. Place 2 to 3 fried green tomatoes on individual serving plates and top each with 1 1 2 tbsp. Serve fried green tomatoes topped with shrimp remoulade.

Dredge the tomatoes in the cornmeal on both sides and tap off excess. This recipe combines two louisiana favorites with distinct flavors. Season the tomatoes with salt and pepper on both sides. Garnish with fresh pea shoots or arugula if desired. 6 slices fried green tomatoes hot 12 large shrimp shelled deviened cooked and chilled 1 3 cup remoulade sauce chilled directions.