Fried Green Tomatoes With Shrimp Remoulade Sauce

Name: Fried Green Tomatoes With Shrimp Remoulade Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; 1 cup buttermilk; 1 cup yellow cornmeal; 1/2 teaspoon salt, or to taste; 1/4 teaspoon freshly ground pepper, or to taste; 8 (1/2-inch-thick) slices all-green tomatoes (about 2 medium tomatoes); 6 tablespoons vegetable oil; 24 medium shrimp (about 1/2 pound) peeled, cooked, and chilled; 1 cup Remoulade Sauce, chilled; Garnish: mixed greens

Servings: persons

1
Ingredients for remoulade sauce
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1/2 cup Creole mustard (for testing purposes, we used Zatarain's Creole Mustard)
3
2 tablespoons ketchup
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1 teaspoon Worcestershire sauce
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2 teaspoons prepared horseradish
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1 medium garlic clove, finely chopped (about 1 teaspoon)
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1 teaspoon freshly squeezed lemon juice
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1 1/2 teaspoons paprika
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1/4 teaspoon ground white pepper
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1/8 teaspoon finely ground black pepper
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1/8 teaspoon cayenne pepper, or to taste
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Salt, to taste
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2 tablespoons olive oil
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1/4 cup finely chopped celery ribs, with leaves
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1 1/2 teaspoons finely chopped fresh parsley
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1 tablespoon grated white or yellow onion
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1 tablespoon finely chopped green onion top
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Hot sauce (Crystal, Louisiana, or Tabasco brand), if desired
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Preparation
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1. Stir together first 10 ingredients in a bowl. Taste and add salt as needed.
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2. While whisking mixture, add olive oil in a slow stream. Add celery and next 3 ingredients; stir well. Add a few drops of hot sauce if spicier flavor is desired. Sauce should be spicy and tangy. Cover and refrigerate up to 3 weeks.
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Preparation
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1. Whisk together egg and buttermilk in a medium bowl. Combine cornmeal, salt, and pepper in a shallow dish. Dip tomato slices in egg mixture, then coat with seasoned cornmeal.
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2. Heat oil in a large saute pan over medium heat. Place tomato slices in pan in a single layer, and cook until golden brown on bottom, about 3 minutes. Flip and brown other side, about 3 minutes more. Interior should be cooked through but not mushy.
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3. Place 2 tomato slices on each of 4 serving plates and top each slice with 3 shrimp. Spoon 1 1/2 tablespoons Remoulade Sauce over each slice, and garnish, if desired. Serve immediately.

1204

kcal

Calories

Fat

Carbs

123

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 10 ingredients. The key ingredients include: 1 large egg, 1 cup buttermilk, 1 cup yellow cornmeal, 1/2 teaspoon salt, or to taste, and more.

Yes, Fried Green Tomatoes With Shrimp Remoulade Sauce 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!