Best 2 Blt With Fried Red Tomatoes And Shrimp Remoulade Recipes

Indulge in a symphony of flavors with our tantalizing BLT with Fried Red Tomatoes and Shrimp Remoulade. This culinary masterpiece elevates the classic BLT sandwich to new heights with its medley of crispy bacon, juicy fried red tomatoes, and a zesty shrimp remoulade. The shrimp remoulade, a delectable sauce made from succulent shrimp, tangy mayonnaise, and a symphony of herbs and spices, adds a layer of richness and complexity that will tantalize your taste buds. Served on toasted bread, this sandwich is a harmonious blend of textures and flavors that will leave you craving more. Accompany your BLT with a side of our refreshing watermelon salad, a vibrant combination of sweet watermelon, crisp cucumber, tangy feta cheese, and a drizzle of balsamic reduction. And for a sweet ending, treat yourself to our delightful chocolate chip skillet cookie, a warm and gooey indulgence that is sure to satisfy your cravings.

Let's cook with our recipes!

FRIED GREEN TOMATO BLT WITH REMOULADE SAUCE

Fried Green Tomato BLT with Remoulade Sauce image

Provided by Bobby Flay

Time 1h35m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 cup rice flour
1 cup water
Few dashes hot sauce (recommended: Tabasco)
Salt and freshly ground black pepper
2 cups fine yellow cornmeal
3 green tomatoes, sliced 1/4-inch thick
Canola oil, for frying
8 slices pain de mie, or other white sandwich bread, lightly toasted
Remoulade Sauce, recipe follows
1 pound applewood-smoked bacon, thinly sliced about 1/8-inch thick, cooked until crisp
Watercress
2 egg yolks
1 teaspoon fresh lemon juice
1 teaspoon white wine vinegar
Canola oil
Salt and freshly ground pepper
1/4 cup whole grain mustard
4 cornichons, cut into small dice
1 teaspoon finely chopped fresh thyme
Salt and freshly ground black pepper

Steps:

Whisk together the flour and water in a shallow bowl until smooth. Season with hot sauce, salt, and pepper. Spread the cornmeal onto a plate and season with salt and pepper.
Pat the tomatoes dry with paper towels. Heat 1-inch of oil in a cast-iron pan over medium-high heat until it begins to shimmer. Season the tomatoes on both sides with salt and pepper. Dip each tomato into the batter and let the excess drip off. Dredge in the cornmeal and pat off the excess. Fry the tomatoes, in batches, until golden brown on both sides.
Spread both sides of the bread with some of the Remoulade Sauce. Top 1 side with a few slices of tomatoes, a few strips of bacon, and some watercress. Top with the other slice of bread, sauce-side down. Repeat to make 4 sandwiches.
Whisk together the yolks, lemon juice, vinegar until pale. Slowly drizzle in the canola oil until emulsified. Season with salt and pepper. Whisk in the mustard, cornichons, thyme, and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

BLT

BLT image

The basic classic: bacon, lettuce, and tomato -- nothing fancy, just delicious. (I personally use fake vegetarian bacon these days, and it's still really good!)

Provided by MOTTSBELA

Categories Meat and Poultry Recipes Pork

Time 15m

Yield 1

Number Of Ingredients 5

Ingredients

4 slices bacon
2 leaves lettuce
2 slices tomato
2 slices bread, toasted
1 tablespoon mayonnaise

Steps:

Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.

Nutrition Facts : Calories 438.8 calories, Carbohydrate 28.8 g, Cholesterol 44.8 mg, Fat 27.8 g, Fiber 2 g, Protein 17.9 g, SaturatedFat 7 g, Sodium 1254.8 mg, Sugar 4 g

Tips:

Choose the ripest, most flavorful tomatoes you can find. Look for ones that are deep red in color and have no blemishes.
Use a good quality mayonnaise for the remoulade sauce. This will make a big difference in the flavor of the sauce.
Be careful not to overcook the shrimp. They should be cooked just until they are pink and opaque.
Serve the BLTs immediately after they are assembled. This will prevent the bread from getting soggy.

Conclusion:

This BLT with Fried Red Tomatoes and Shrimp Remoulade is a delicious and easy-to-make sandwich that is perfect for a summer lunch or dinner. The combination of the sweet and juicy tomatoes, the crispy bacon, the creamy remoulade sauce, and the shrimp is simply irresistible. Give this recipe a try and you won't be disappointed!