Southern Fried Green Tomatoes with Creole Shrimp Remoulade is a dish that sings of late summer evenings and Southern hospitality. My grandmother, bless her heart, used to make fried green tomatoes every year when her tomato plants were overflowing. While her version was simpler, just tomatoes, cornmeal, and a little salt and pepper, it always felt like a special occasion. This recipe builds on that foundation, adding a creamy, spicy remoulade that elevates the dish to something truly memorable. The key to this recipe is the balance of flavors and textures. The green tomatoes, firm and tart, provide a delightful contrast to the crispy cornmeal coating. The cornmeal itself should be a good quality yellow cornmeal; avoid anything too finely ground, as you want that slightly coarse texture. The buttermilk bath helps the cornmeal adhere and adds a subtle tang. The Creole Shrimp Remoulade is where the magic happens. The Creole mustard provides a sharp, vinegary base, while the olive oil adds richness. The ketchup and Worcestershire sauce contribute depth and umami, and the horseradish gives it a pleasant kick. The fresh herbs, parsley and green onion, brighten the whole thing up. Don't skimp on the paprika; it adds a lovely smoky note. Using the Thermomix® for the remoulade is incredibly efficient. The machine effortlessly chops the garlic and onion to the perfect consistency and emulsifies the dressing in seconds. When adding the shrimp, be sure to stir it in gently by hand to avoid breaking them up. You can easily adjust the spice level of the remoulade by increasing or decreasing the amount of cayenne pepper. Taste as you go! When frying the tomatoes, make sure the oil is hot enough before adding them to the pan. You want them to sizzle immediately. Don't overcrowd the pan, as this will lower the oil temperature and result in soggy tomatoes. For a vegetarian option, you could substitute the shrimp with grilled halloumi cheese or even some crispy fried tofu. For a vegan version, use a plant-based buttermilk substitute (almond milk with a tablespoon of lemon juice works well) and a vegan mayonnaise in the remoulade. You can also experiment with different spices in the cornmeal coating. A pinch of garlic powder, onion powder, or smoked paprika would add a nice depth of flavor. This dish is fantastic as an appetizer, but it can also be served as a light lunch or dinner. A side of creamy grits or a simple green salad would complement it perfectly. For a more substantial meal, consider adding some grilled chicken or fish. The remoulade can be made a day or two in advance and stored in the refrigerator. The fried green tomatoes are best served immediately, as they tend to lose their crispness over time. However, you can bread the tomato slices ahead of time and store them in the refrigerator until you're ready to fry them. Just be sure to bring them to room temperature before frying.

Southern Fried Tomatoes with Creole Shrimp

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Description

Ingredients (21 ingredients)

Preparation (4 steps)

Prepare the Creole Shrimp Remoulade

Prepare Buttermilk and Cornmeal

Fry the Green Tomatoes

Assemble and Serve

Finished cooking? Great! 🎉

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