Fried Green Tomatoes with Shrimp and Remoulade Sauce

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  • Yield: Serves 4
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Fried tomatoes: 

3 cups vegetable oil

2 large eggs

1 cup whole milk

1 1/4 cups hot sauce, such as Louie's All Spiced Up Sauce

1 cup all-purpose flour

2 cups Italian breadcrumbs

1 tablespoon dry Italian dressing mix

2 green tomatoes, sliced 1/4 inch thick


2 tablespoons dry crab boil seasoning, such as Zatarain's

1 onion, sliced

1 lemon, sliced

1/4 cup hot sauce, such as Louie's All Spiced Up Sauce

8 large shrimp, shells on

Remoulade sauce:

1/2 cup mayonnaise (preferably Blue Plate)

1 1/2 tablespoons Creole mustard, such as Zatarain's

1 scant tablespoon prepared horseradish

Juice of 1 lemon

1 teaspoon Worcestershire sauce

2 dashes of hot sauce, such as Louie's All Spiced Up Sauce

Shredded lettuce, for serving


  1. For the tomatoes: Heat the oil in a deep frying pan or cast iron skillet to 350 degrees F.
  2. 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.
  3. 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.
  4. For the sauce: Combine the mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
  5. 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.