Photo: Fried Green Tomatoes with Shrimp and Remoulade Sauce Recipe
Ingredients
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
Directions
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.
Notes
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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By louie5
on April 28, 2013
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Great dish came out great very tasty
By cheflouie23
on February 08, 2013
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tasty not real diffuclt to prepare
By cookie_11906959
Pinehurst, NC
on July 19, 2012
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Great meal! Served it with Claire Robinson's hushpuppies. I added less hot sauce to the egg mixture out of fear and used panko instead of italian breadcrumbs and served on field greens. (all minor changes Also, when I saw it on TV the chef added some dry Italian Dressing seasoning to the flour mixture and I did do that. Other than that, followed the recipe exactly and we loved it.
A wonderful hot summer night meal!
Read all 6 reviews