Fried Green Tomatoes And Shrimp With Spicy Remoulad

Name: Fried Green Tomatoes And Shrimp With Spicy Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 green tomatoes sliced; kosher salt; 1 extra large egg; 4 tablespoons buttermilk; 1 cup cornmeal; 1 cup all purpose flour; 1 tablespoon cajun seasoning; 4 tablespoons canola oil divided; 12 large shrimp peeled and deveined, but with tails on; 2 tablespoons flat leaf parsley chopped; 2 cups mayonnaise; 2 tablespoons ketchup; 2 tablespoons stone ground mustard; 1 tablespoon fresh flat leaf parsley chopped; 1 1/2 teaspoons cayenne pepper 1 tablespoon for spicy!; 1 tablespoon fresh lemon juice; 2 teaspoons prepared horseradish; 2 garlic cloves; 1 teaspoon worcestershire sauce; 1 teaspoon celery salt; 1 teaspoon paprika

Servings: persons

3 green tomatoes sliced
kosher salt
1 extra large egg
4 tablespoons buttermilk
1 cup cornmeal
1 cup all purpose flour
1 tablespoon cajun seasoning
4 tablespoons canola oil divided
12 large shrimp peeled and deveined, but with tails on
2 tablespoons flat leaf parsley chopped
2 cups mayonnaise
2 tablespoons ketchup
2 tablespoons stone ground mustard
1 tablespoon fresh flat leaf parsley chopped
1 1/2 teaspoons cayenne pepper 1 tablespoon for spicy!
1 tablespoon fresh lemon juice
2 teaspoons prepared horseradish
2 garlic cloves
1 teaspoon worcestershire sauce
1 teaspoon celery salt
1 teaspoon paprika

1
Cut tomatoes into 1/2-inch slices. Sprinkle with salt and set aside.
2
In a small bowl whisk together egg and buttermilk; in a separate bowl mix cornmeal, flour and Cajun seasoning.
3
Heat 3 tablespoons oil in a large skillet over medium heat.
4
Dredge tomato slices first in egg mixture, then in cornmeal mixture. Carefully place slices in hot oil and cook until browned on both sides (about 3-5 minutes on each side). Drain on paper towels.
5
Meanwhile, in another large skillet, heat remaining tablespoon of oil over medium-high heat. Quickly saute shrimp until lightly golden (about 1-2 minutes each side).
6
To make the remoulade, mix all ingredients in a small bowl. Chill until ready to serve.
7
Plate tomatoes while they are still warm. Top with shrimp and spoon remoulade sauce on top. Garnish with chopped parsley and serve.

1653

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 green tomatoes sliced, kosher salt, 1 extra large egg, 4 tablespoons buttermilk, and more.

Yes, Fried Green Tomatoes And Shrimp With Spicy Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Green Tomatoes And Shrimp With Spicy Remoulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions