Fried Green Tomatoes with Shrimp and Remoulade Sauce

Total Time:
30 min
15 min
15 min

4 servings

  • Fried Tomatoes:
  • 3 cups vegetable oil
  • 2 eggs
  • 1 cup milk
  • 10 ounces hot sauce (recommended: Crystal)
  • 2 green tomatoes, 1/4-inch slices
  • 1 cup all-purpose flour
  • 2 cups Italian breadcrumbs
  • Shrimp:
  • 4 cups water
  • 2 tablespoons dry crab boil seasoning
  • 1 onion, sliced
  • 1 lemon, sliced
  • 2 ounces hot sauce (recommended: Crystal)
  • 8 large shrimp, shell on
  • Remoulade Sauce:
  • 1/2 cup mayonnaise
  • 1 ounce Creole mustard
  • 1/2 ounce horseradish
  • 1/2 ounce lemon juice
  • 1 teaspoon Worcestershire sauce
  • 2 slashes hot sauce (recommended: Tabasco)
  • Shredded lettuce, for serving
Watch how to make this recipe.
  • For the tomatoes: Heat the oil in a deep frying pan or cast iron skillet to 350 degrees F.

  • Beat the eggs, milk, and hot sauce in a shallow dish. Put the flour and breadcrumbs in 2 separate shallow dishes. Dip the tomato slices in the flour, then the egg wash, and then the breadcrumbs. Transfer to the oil and fry until golden brown, 1 to 2 minutes. Drain on paper towels and keep warm until ready to serve.

  • For the shrimp: Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp. Boil until the shrimp turn pink. Peel.

  • For the sauce: Combine the mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, and hot sauce.

  • To serve: Line a plate with shredded lettuce. Add 2 slices fried green tomatoes. Top each tomato with 1 boiled shrimp. Fill a squeeze bottle with the remoulade sauce and drizzle decoratively.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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