Description
A classic New Orleans delicacy, fried green tomatoes are complete only with a spicy shrimp remoulade over a bed of greens.
Ingredients
- ½ cup Creole mustard
- ½ cup olive oil
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 2 teaspoons prepared horseradish
- 2 cloves garlic, chopped
- 1 tablespoon lemon juice
- 2 teaspoons minced onion
- 2 teaspoons chopped green onion
- 2 teaspoons paprika
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- 2 teaspoons chopped fresh parsley
- 24 cooked medium shrimp, shelled and deveined
- 1 cup buttermilk
- 1 egg
- 2 cups yellow cornmeal
- 3 large green tomatoes, sliced 1/2 inch thick
- ¼ cup olive oil, or as needed
- 2 cups mixed salad greens
- 3 tablespoons chopped green onion
Instructions
- In a medium bowl
- stir together mustard
- 1/2 cup olive oil
- ketchup
- Worcestershire sauce
- horseradish
- garlic
- lemon juice
- onion and 2 teaspoons of green onion. Season with paprika
- pepper
- cayenne pepper and parsley. Gently stir in the shrimp until evenly distributed. Cover and refrigerate until needed.
- In a shallow bowl
- whisk together the buttermilk and egg with a fork. Spread the cornmeal out on a plate. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add more if needed to maintain an even coating of oil in the bottom of the skillet.
- Dip the tomato slices in the buttermilk and egg
- then dip into the cornmeal to coat thoroughly. Fry slices in the hot oil until golden brown on each side
- about 5 minutes per side. Transfer to a paper towel-lined plate and continue breading and frying the remaining tomato slices.
- To serve
- arrange salad greens on six plates. Top each one with two slices of fried green tomato
- then spoon some of the shrimp remoulade over the tomatoes and sprinkle with the remaining green onion to garnish.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 6