Fried Green Tomatoes With Crawfish Or Shrimp Remoulade

1. 1

   Prepare the Remoulade sauce as per recipe, stir in the crawfish tails or shrimp, reserving several for garnish.

2. 2

   If you are using shrimp, chop them so they will be about the size of the crawfish tails or use salad cooked shrimp.

3. 3

   Preheat oil in heavy cast iron skillet until it sizzles when sprinkled lightly with water.

4. 4

   Season the sliced tomatoes with Cajun seasoning to taste and dust lightly with flour.

5. 5

   Please note: If the tomato slices are to heavily covered with flour the cornmeal will not adhere.

6. 6

   Dip the slices in the beaten eggs and then coat with cornmeal.

7. 7

   Fry in hot oil until browned, turning as needed; about 3 minutes on each side.

8. 8

   To serve, place 3 to 4 slices on a serving plate, top with sauce and garnish with reserved crawfish tails or shrimp. Can sprinkle lightly with chopped parsley if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.