-
1
Make the remoulade: Mix the mustard, ketchup, Worcestershire sauce, garlic, lemon juice, paprika, white pepper, cayenne and sugar in a large bowl; season with salt.
-
2
Whisk in the olive oil in a slow stream until blended.
-
3
Whisk in the celery, parsley, onion, scallion, mayonnaise and hot sauce.
-
4
Cover and refrigerate until ready to serve.
-
5
Prepare the shrimp: Bring 2 quarts water to a boil in a large pot.
-
6
Add 3 tablespoons salt, the lemon slices, hot sauce, bay leaves, carrot and Worcestershire sauce; boil 10 to 15 minutes.
-
7
Add the shrimp and return to a boil, then reduce the heat and simmer until the shrimp are opaque and just firm, 5 to 7 minutes.
-
8
Drain the shrimp and run under cold water to stop the cooking.
-
9
Discard the carrot, lemon slices and bay leaves.
-
10
Cover the shrimp and refrigerate until cold.
-
11
Fry the tomatoes: Mix the cornmeal, 1/4 teaspoon salt and teaspoon black pepper in a shallow dish.
-
12
Put the buttermilk in another shallow dish.
-
13
Heat the vegetable oil in a large deep skillet over medium-high heat.
-
14
Dip the tomato slices in the buttermilk, then coat with the cornmeal, shaking off the excess.
-
15
Fry until golden brown, 1 to 2 minutes per side.
-
16
Place 2 fried tomato slices on each plate.
-
17
Top with the shrimp and drizzle with the remoulade.
-
18
Photograph by Lisa Shin
