Fried Green Tomatoes with Shrimp Remoulade Recipe

Name: Fried Green Tomatoes with Shrimp Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup Creole mustard; 1/2 cup olive oil; 2 tablespoons ketchup; 1 teaspoon Worcestershire sauce; 2 teaspoons prepared horseradish; 2 cloves garlic, chopped; 1 tablespoon lemon juice; 2 teaspoons minced onion; 2 teaspoons chopped green onion; 2 teaspoons paprika; 1/4 teaspoon ground black pepper; 1/8 teaspoon cayenne pepper; 2 teaspoons chopped fresh parsley; 24 cooked medium shrimp, shelled and deveined; 1 cup buttermilk; 1 egg; 2 cups yellow cornmeal; 3 large green tomatoes, sliced 1/2 inch thick; 1/4 cup olive oil, or as needed; 2 cups mixed salad greens; 3 tablespoons chopped green onion

Servings: persons

1/2 cup Creole mustard
1/2 cup olive oil
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
2 teaspoons prepared horseradish
2 cloves garlic, chopped
1 tablespoon lemon juice
2 teaspoons minced onion
2 teaspoons chopped green onion
2 teaspoons paprika
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 teaspoons chopped fresh parsley
24 cooked medium shrimp, shelled and deveined
1 cup buttermilk
1 egg
2 cups yellow cornmeal
3 large green tomatoes, sliced 1/2 inch thick
1/4 cup olive oil, or as needed
2 cups mixed salad greens
3 tablespoons chopped green onion

1
In a medium bowl, stir together mustard, 1/2 cup olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion and 2 teaspoons of green onion.
2
Season with paprika, pepper, cayenne pepper and parsley.
3
Gently stir in the shrimp until evenly distributed.
4
Cover and refrigerate until needed.
5
In a shallow bowl, whisk together the buttermilk and egg with a fork.
6
Spread the cornmeal out on a plate.
7
Heat 1/4 cup of olive oil in a large skillet over medium heat.
8
Add more if needed to maintain an even coating of oil in the bottom of the skillet.
9
Dip the tomato slices in the buttermilk and egg, then dip into the cornmeal to coat thoroughly.
10
Fry slices in the hot oil until golden brown on each side, about 5 minutes per side.
11
Transfer to a paper towel-lined plate and continue breading and frying the remaining tomato slices.
12
To serve, arrange salad greens on six plates.
13
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.

1597

kcal

Calories

Fat

Carbs

154

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.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 1/2 cup Creole mustard, 1/2 cup olive oil, 2 tablespoons ketchup, 1 teaspoon Worcestershire sauce, and more.

Yes, Fried Green Tomatoes with Shrimp 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 with Shrimp Remoulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions