Name: Fried Green Tomatoes with Shrimp and Remoulade Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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; 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

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 a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Louie Finnan, owner of Louie and The Redhead Lady, Mandeville, LA

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