Fried Green Tomatoes With Shrimp Remoulade
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
45
Spice
47
Sweetness
63
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Creole Mustard2 tbsps
Prepared Horseradish1 tsp
Spanish Paprika (sweet)1
Egg Yolk3 tbsps
Canola Oil1 cup
Celery (finelydiced)1 cup
Red Onion (finely diced)3 tbsps
Ketchup3 tbsps
White Wine Vinegar2 tsps
Worcestershire Sauce2 tsps
Paprika24 medium
Shrimp (count, peeled and deveined)Directions:
1
For the remoulade: Whisk together the mustard, horseradish, paprika, yolk, lemon juice and zest and some salt and black pepper in a medium bowl
2
Gradually add the oil in a slow, steady stream while whisking constantly, until all the oil is incorporated and emulsified
3
Stir in the celery, onions, ketchup, vinegar, parsley, Worcestershire, garlic and hot sauce to taste
4
Cover with plastic wrap, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld
5
For the fried green tomatoes: Put the cornmeal in a large shallow bowl and sprinkle with salt and pepper
6
Season the tomatoes with salt and pepper on both sides
7
Dredge the tomatoes in the cornmeal on both sides and tap off excess
8
Heat 1/2 cup of the oil in a large saute pan over medium heat until it begins to shimmer
9
Fry half of the tomatoes until golden brown on both sides and just cooked through, about 1 minute 30 seconds per side
10
Transfer with a slotted spatula to a baking sheet lined with paper towels
11
Season with salt and repeat with the remaining tomatoes and oil
12
For the shrimp: Combine the celery seeds, garlic powder, onion powder, paprika, salt and pepper in a mortar and pestle and crush into a somewhat fine powder
13
Toss the shrimp with the spice mixture
14
Heat 2 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer
15
Add the shrimp and cook until crusty and just cooked through, about 3 minutes (do this in batches if necessary with more oil; the shrimp should be in a single layer)
16
For assembly: Toss lettuce with a few tablespoons of the remoulade and season with salt and pepper
17
Divide the lettuce among the tomatoes and top each tomato with 3 shrimp
18
Drizzle with more of the remoulade
19
Garnish with parsley leaves