-
1
For the shrimp: Fill a pot with 4 quarts of water; add Old Bay seasoning, hot sauce, lemon juice and salt and pepper to taste.
-
2
Bring to a boil, add shrimp and boil 1 to 2 minutes.
-
3
Drain, rinse and drain again.
-
4
Transfer to covered container and refrigerate at least 30 minutes.
-
5
For the remoulade: Combine mustard, ketchup, horseradish, lemon juice, paprika, white pepper and 1/4 teaspoon cayenne pepper.
-
6
Mix well, and season with salt to taste.
-
7
Slowly add olive oil while whisking vigorously.
-
8
Add cayenne pepper and salt, adjusting to taste.
-
9
Add celery and scallion and mix well.
-
10
Cover and refrigerate until chilled, at least 30 minutes.
-
11
For the tomatoes: Cut off ends of tomatoes and cut each tomato into about three 1/2-inch slices.
-
12
Put tomato slices in a large bowl.
-
13
Add buttermilk and turn to coat.
-
14
Marinate for 5 minutes.
-
15
Place a large heavy skillet over medium-high heat.
-
16
Add oil to come two-thirds up side of pan.
-
17
Heat oil to about 325 degrees.
-
18
In a wide bowl, mix corn flour, salt and pepper.
-
19
Working in batches, remove tomatoes from buttermilk, shaking off excess, and dip in corn flour to coat, shaking off excess.
-
20
Slip into oil and fry until golden brown, 2 to 3 minutes on each side.
-
21
Drain on paper towels.
-
22
To serve, place greens on plates and top with tomato, shrimp and remoulade.
