Fried Green Tomatoes with Blackened Shrimp

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  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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1/2 cup Dijon mustard

1/4 cup whole-grain mustard

2 cloves garlic, smashed to a paste

1/2 teaspoon sweet Spanish paprika

Few dashes hot sauce, such as Frank's RedHot Sauce

Zest and juice of 1 lemon 

2 teaspoons Worcestershire sauce

1/4 cup finely diced celery

1/4 cup finely diced red onion

1/4 cup thinly sliced green onions (green and pale green parts), plus more for garnish

2 tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish

Kosher salt and freshly ground black pepper

Clover honey, to taste, optional

Shrimp and Fried Green Tomatoes:

1 cup plus 3 tablespoons canola oil

2 cups fine ground yellow cornmeal

1 cup buttermilk

8 slices green tomatoes, 1/4-inch thick (about 3 green tomatoes)

24 large (21 to 25 count) shrimp, peeled and deveined

Kosher salt and freshly ground black pepper

Spice Mix:

Any combination of 1/2 teaspoon each mustard powder, ancho powder, ground coriander and sweet paprika (optional)


  1. Make the remoulade: Whisk all of the ingredients together in a small bowl. Cover and refrigerate for at least 30 minutes and up to 48 hours before serving to allow the flavors to meld.
  2. Meanwhile, make the shrimp and fried green tomatoes: Heat 1 cup of the oil in a medium high-sided saute pan over medium heat until it reaches 350 degrees F on a deep-fry thermometer--or simply add a few grains of the cornmeal into the oil and if it sizzles, rises to top and turns golden brown quickly, the oil is ready.
  3. Meanwhile, put the cornmeal and the buttermilk into 2 separate shallow baking dishes and season each with salt and pepper. Place a wire rack over a rimmed baking sheet.
  4. Dip each tomato slice in the buttermilk and let the excess drip off, then dredge in the cornmeal, gently pressing to help it adhere to both sides. Place on the wire rack and let sit for 5 minutes.
  5. While the tomatoes are resting, heat the remaining 3 tablespoons oil in a large nonstick skillet over high heat until it begins to shimmer. Season the shrimp with salt and pepper (and some spice mix, if using). Add half of the shrimp in a single layer and cook until golden brown on both sides and just cooked through, about 4 minutes. Remove with a slotted spoon to a plate. Repeat with the remaining shrimp.
  6. Add the tomatoes to the high-sided saute pan in a single layer and fry until golden brown on both sides, about 2 minutes per side. Remove to the wire rack and immediately season with salt.
  7. Top each tomato with 3 shrimp and some of the remoulade. Garnish with green onions or parsley. 
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