Fried Green Tomatoes and Shrimp with Spicy Remoulade


3 green tomatoes, sliced
Kosher salt
1 extra large egg
4 tablespoons buttermilk
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon Cajun seasoning
4 tablespoons Canola or extra virgin olive oil, divided
10-12 large shrimp, peeled and deveined, but with tails on
Garnish: 2 tablespoons flat leaf parsley, chopped
For the Spicy Remoulade Sauce:
2 cups mayonnaise
2 tablespoons ketchup
2 tablespoons stone ground mustard
1 tablespoon fresh flat leaf parsley, chopped
1.5 teaspoons cayenne pepper (1 tablespoon for spicy!)
1 tablespoon fresh lemon juice
2 teaspoons prepared horseradish
2 garlic cloves
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon paprika


Cut tomatoes into 1/2-inch slices. Sprinkle with salt and set aside.
In a small bowl whisk together egg and buttermilk; in a separate bowl mix cornmeal, flour and Cajun seasoning.
Heat 3 tablespoons oil in a large skillet over medium heat.
Dredge tomato slices first in egg mixture, then in cornmeal mixture. Carefully place slices in hot oil and cook until browned on both sides (about 3-5 minutes on each side). Drain on paper towels.
Meanwhile, in another large skillet, heat remaining tablespoon of oil over medium-high heat. Quickly saute shrimp until lightly golden (about 1-2 minutes each side).
To make the remoulade, mix all ingredients in a small bowl. Chill until ready to serve.
Plate tomatoes while they are still warm. Top with shrimp and spoon remoulade sauce on top. Garnish with chopped parsley and serve.


This fried green tomato dish is perfect for Fat Tuesday - or any night of the week!


4-6 servings


Friday, February 10, 2012 - 5:03pm


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