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Ingredients for remoulade sauce
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1/2 cup Creole mustard (for testing purposes, we used Zatarain's Creole Mustard)
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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.
