Fried Green Tomatoes With Shrimp Remoulade

Total Time:
1 hr
40 min
20 min

4 servings

  • 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.

  • Photograph by Lisa Shin

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    This recipe is featured in:

    Dinner and a Movie