Fried Green Tomatoes with Shrimp and Remoulade Sauce
- 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
- 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
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.
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.
Recipe courtesy Louie Finnan, owner of Louie and The Redhead Lady, Mandeville, LA.