Ingredients for Fried Green Tomatoes With Shrimp Remoulade
- Creole Mustard
- 2 tablespoons ketchup
- Prepared Horseradish
- Fresh Lemon Juice
- 1 teaspoon paprika
- 1/4 teaspoon white pepper
- 1/4 teaspoon cayenne pepper (or more, to taste)
- Salt to taste
- Olive Oil
- 2 tablespoons finely chopped celery
- Scallions
- Vegetable Oil
- 1 large egg
- 2 tablespoons milk
- Green Tomatoes
- 1/2 cup yellow cornmeal
- Salt And Pepper
- Mixed Greens
- 12-16 cooked shrimp, peeled and deveined
- Remoulade Sauce
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How to Make Fried Green Tomatoes With Shrimp Remoulade
- **Make the Remoulade:** In a medium bowl, whisk together Dijon mustard, ketchup, horseradish, lemon juice, paprika, white pepper, and cayenne pepper.
- Season with salt.
- Slowly drizzle in the vegetable oil while whisking vigorously until emulsified.
- Taste and adjust seasoning, adding more cayenne pepper or salt as needed.
- Stir in the chopped celery and scallion.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- **Fry the Green Tomatoes:** Heat the vegetable oil in a large skillet over medium heat.
- In a shallow dish, whisk together the egg and milk.
- Dip each green tomato slice into the egg mixture, then dredge in cornmeal, ensuring it's fully coated.
- Carefully place the coated tomato slices in the hot skillet.
- Cook slowly, about 3-4 minutes per side, until golden brown and tender.
- Remove from skillet and drain on paper towels.
- **Assemble and Serve:** Arrange fresh greens on individual plates.
- Place the fried green tomato slices on top of the greens.
- Top each tomato slice with 3-4 shrimp.
- Spoon the chilled remoulade sauce generously over the shrimp and tomatoes.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
108 g
Sugar
96g
Fat
134g
Carbs
46g
