Southern Fried Tomatoes with Creole Shrimp
Salad
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Cook Time
1 h 30 min
Servings
6
Difficulty
Medium
Prep Time
45 Min
Description
This Southern Fried Green Tomatoes with Creole Shrimp Remoulade recipe is a delightful twist on a classic. The tangy green tomatoes, coated in crispy cornmeal, are perfectly complemented by the creamy, spicy shrimp remoulade. I've been making this dish for summer gatherings, and it's always a hit! The remoulade is easy to prepare in advance, making it ideal for entertaining. The combination of textures and flavors is simply irresistible. It's a great way to use up those late-summer green tomatoes. This recipe is perfect as an appetizer or a light main course.
Ingredients (21 ingredients)
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0.5 cup Creole mustard
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0.5 cup olive oil
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2 tablespoons ketchup
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1 teaspoon Worcestershire sauce
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2 teaspoons prepared horseradish
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2 clove garlic, chopped
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1 tablespoon lemon juice
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2 teaspoons minced onion
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2 teaspoons chopped green onion
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2 teaspoons paprika
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0.25 teaspoon ground black pepper
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0.125 teaspoon cayenne pepper
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2 teaspoons chopped fresh parsley
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24 piece cooked medium shrimp, shelled and deveined
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1 cup buttermilk
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1 piece egg
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2 cups yellow cornmeal
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3 piece large green tomatoes, sliced 1/2 inch thick
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0.25 cup olive oil, or as needed
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2 cups mixed salad greens
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3 tablespoons chopped green onion
Preparation (4 steps)
Prepare the Creole Shrimp Remoulade
Add ½ cup Creole mustard, ½ cup olive oil, 2 tablespoons ketchup, 1 teaspoon Worcestershire sauce, 2 teaspoons prepared horseradish, 2 cloves garlic, 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, and 2 teaspoons chopped fresh parsley to the mixing bowl. Mix for 20 Sec./Stufe 3. Gently stir in 24 cooked medium shrimp, shelled and deveined. Transfer to a bowl, cover, and refrigerate until needed.
Prepare Buttermilk and Cornmeal
In a shallow bowl, whisk together 1 cup buttermilk and 1 egg with a fork. Spread 2 cups yellow cornmeal out on a plate.
Fry the Green Tomatoes
Heat ¼ 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 3 large green tomato slices (sliced 1/2 inch thick) in the buttermilk and egg mixture, 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.
Assemble and Serve
To serve, arrange 2 cups mixed 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 3 tablespoons chopped green onion to garnish.
Finished cooking? Great! 🎉
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Created by
Charlotte Harris
2
Rezepte
0
Kochbücher
Allergens
- Crustaceans
- Eggs
- Mustard
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