Fried green tomatoes with shrimp remoulade

Food Network

Serves: 4

For the remoulade:

  • 1/4 cup Creole mustard (or other spicy mustard)
  • 2 tablespoons ketchup
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon minced garlic
  • 1/2 teaspoon fresh lemon juice
  • 2 teaspoons paprika
  • 1/8 teaspoon white pepper
  • Pinch of cayenne pepper
  • 1 teaspoon sugar
  • Kosher salt
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup minced celery
  • 1/2 teaspoon minced fresh parsley
  • 1/2 tablespoon minced onion
  • 1/2 tablespoon finely chopped scallion (green part only)
  • 1 tablespoon mayonnaise
  • Hot sauce, to taste

For the shrimp:

  • Kosher salt
  • 1 lemon, thinly sliced
  • 4 teaspoons hot sauce
  • 2 bay leaves
  • 1 carrot, sliced
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 pounds medium shrimp, peeled and deveined (tails intact)

For the tomatoes:

  • 1 cup fine cornmeal
  • Kosher salt and freshly ground black pepper
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 8 thick slices green tomatoes (1/4 to 1/3 inch thick)

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. Whisk in the olive oil in a slow stream until blended. Whisk in the celery, parsley, onion, scallion, mayonnaise and hot sauce. Cover and refrigerate until ready to serve.

Prepare the shrimp: Bring 2 quarts water to a boil in a large pot. Add 3 tablespoons salt, the lemon slices, hot sauce, bay leaves, carrot and Worcestershire sauce; boil 10 to 15 minutes. 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. Drain the shrimp and run under cold water to stop the cooking. Discard the carrot, lemon slices and bay leaves. Cover the shrimp and refrigerate until cold.

Fry the tomatoes: Mix the cornmeal, 1/4 teaspoon salt and teaspoon black pepper in a shallow dish. Put the buttermilk in another shallow dish. Heat the vegetable oil in a large deep skillet over medium-high heat. Dip the tomato slices in the buttermilk, then coat with the cornmeal, shaking off the excess. Fry until golden brown, 1 to 2 minutes per side.

Place 2 fried tomato slices on each plate. Top with the shrimp and drizzle with the remoulade.

*Chef’s note: This was pretty tasty! Different from what I expected, but a nice change from our go-to lemon and garlic combo when it comes to seafood. Our shrimp were a little bit ugly because I deveined them myself and took the tails off for easier eating. Then they shriveled up a bit when I boiled them in the broth concoction (which I’m not sure added too much to the flavor? All I got was the remoulade). I also think I would have prefered the dish all warmed through, as I’m not a big fan of cold shrimp.

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