Saute of Shrimp over Fried Green Tomatoes with Warm Remoulade Sauce

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My husband and I love this recipe. The only problem is that here in the Northeast it is hard to find green tomatoes. I tried using firm red or yellow tomatoes but they get mushy. Any suggestions?

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I just finished making this recipe...I made it with fried green plantains instead of the green tomatoes and it was to die for...too bad my husband was out of town to taste it...can't wait to make it again for him.

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After moving across country recently, I was exhausted after having so many dishes fail. We moved from Denver to the a mid-size town in the Midwest, so the change in altitude, humidity, the availability of gourmet ingredients and a change from a gas stove-top to ceramic electric made for many burned and/or failed meals. I lost my desire to cook. After a storm here wrecked my tomatoes plants, I had many green tomatoes laying on the lawn. Grasping at straws, I decided to make fried green tomatoes.

This recipe was fantastic! Even my husband, a Brit, absolutely loved this, having never heard of fried green tomatoes. I was able to make the recipe from things I already had on hand. I left out the horseradish (my husband doesn't like it and the green pepper (I don't like it. I added a little more cayenne for spice and served it with warm french bread to sop up the sauce. My husband couldn't stop complimenting it and I am newly inspired to cook. Thank you!

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No, it did not take me 35 minutes...try an hour. And the mess involved took a while to clean up. However, if you pour yourself a drink, turn on some music, you'll get in the "zone..." and boy, was it worth it. This is one of those meals that you'd pay over $15-20 for (and up, if you're not in flyover zone in a restaurant. I served it with Emiril's baked cheese grits, because, after alll, I am a southern girl. Every bit worth the time spent!

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It was totally great! I enjoyed creating the recipe and I especiecally enjoyed aerving this outstanding meal to my famiy.

Teresa T

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This is a great recipe if you have plenty of time on your hands.
The prep time is very involved, and the
clean up time is very involved, other
than those two things it is a wonderful
recipe.

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I've made this twice. The Remoulade sauce provides an excellant flavor to both the shrimp and the fried tomatoes.
This is a good dish to make in the winter because those red hot house tomatoes (without much flavor fry up just like a green tomato.