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Recipe courtesy of Louie Finnan

Fried Green Tomatoes with Shrimp and Remoulade Sauce

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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.
  3. For the sauce: Combine the mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
  4. 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.

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