Best 3 Fried Green Tomatoes And Shrimp Rémoulade Recipes
**Fried Green Tomatoes and Shrimp Rémoulade: A Southern Classic with a Twist**
If you're looking for a delectable and unique Southern dish, look no further than Fried Green Tomatoes and Shrimp Rémoulade. This classic combination features juicy green tomatoes coated in a crispy, golden-brown batter and served alongside a creamy, tangy shrimp rémoulade sauce. This article presents two irresistible recipes: one for the perfect fried green tomatoes and another for a flavorful shrimp rémoulade. Get ready to tantalize your taste buds with this delightful Southern specialty. Whether you're a seasoned cook or a beginner in the kitchen, these recipes will guide you through the process of creating this iconic dish. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to savor the goodness of Fried Green Tomatoes and Shrimp Rémoulade.
FRIED GREEN TOMATOES WITH SHRIMP AND REMOULADE SAUCE
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the tomatoes: Heat the oil in a deep frying pan or cast iron skillet to 350 degrees F. Beat the eggs, milk, and hot sauce in a shallow dish. Put the flour and breadcrumbs in 2 separate shallow dishes. Dip the tomato slices in the flour, then the egg wash, and then the breadcrumbs. Transfer to the oil and fry until golden brown, 1 to 2 minutes. Drain on paper towels and keep warm until ready to serve.
- For the shrimp: Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp. Boil until the shrimp turn pink. Peel.
- For the sauce: Combine the mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
- To serve: Line a plate with shredded lettuce. Add 2 slices fried green tomatoes. Top each tomato with 1 boiled shrimp. Fill a squeeze bottle with the remoulade sauce and drizzle decoratively.
FRIED GREEN TOMATOES WITH SHRIMP AND REMOULADE SAUCE
Steps:
- For the tomatoes: Heat the oil in a deep frying pan or cast iron skillet to 350 degrees F.
- Beat the eggs, milk, and hot sauce in a shallow dish. Put the flour and breadcrumbs in 2 separate shallow dishes. Dip the tomato slices in the flour, then the egg wash, and then the breadcrumbs. Transfer to the oil and fry until golden brown, 1 to 2 minutes. Drain on paper towels and keep warm until ready to serve.
- For the shrimp: Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp. Boil until the shrimp turn pink. Peel.
- For the sauce: Combine the mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
- To serve: Line a plate with shredded lettuce. Add 2 slices fried green tomatoes. Top each tomato with 1 boiled shrimp. Fill a squeeze bottle with the remoulade sauce and drizzle decoratively.
FRIED GREEN TOMATOES AND SHRIMP RéMOULADE
Provided by Kim Severson
Categories appetizer
Time 1h
Yield 6 appetizer servings
Number Of Ingredients 23
Steps:
- For the shrimp: Fill a pot with 4 quarts of water; add Old Bay seasoning, hot sauce, lemon juice and salt and pepper to taste. Bring to a boil, add shrimp and boil 1 to 2 minutes. Drain, rinse and drain again. Transfer to covered container and refrigerate at least 30 minutes.
- For the rémoulade: Combine mustard, ketchup, horseradish, lemon juice, paprika, white pepper and 1/4 teaspoon cayenne pepper. Mix well, and season with salt to taste. Slowly add olive oil while whisking vigorously. Add cayenne pepper and salt, adjusting to taste. Add celery and scallion and mix well. Cover and refrigerate until chilled, at least 30 minutes.
- For the tomatoes: Cut off ends of tomatoes and cut each tomato into about three 1/2-inch slices. Put tomato slices in a large bowl. Add buttermilk and turn to coat. Marinate for 5 minutes.
- Place a large heavy skillet over medium-high heat. Add oil to come two-thirds up side of pan. Heat oil to about 325 degrees. In a wide bowl, mix corn flour, salt and pepper. Working in batches, remove tomatoes from buttermilk, shaking off excess, and dip in corn flour to coat, shaking off excess. Slip into oil and fry until golden brown, 2 to 3 minutes on each side. Drain on paper towels. To serve, place greens on plates and top with tomato, shrimp and rémoulade.
Tips:
- Choose firm, unripe green tomatoes for frying. This will help them hold their shape and not become mushy.
- Slice the tomatoes about 1/2-inch thick. This will ensure that they cook evenly.
- Dredge the tomatoes in seasoned flour before frying. This will help them get a crispy coating.
- Fry the tomatoes in hot oil until they are golden brown and crispy. Be careful not to overcrowd the pan, or the tomatoes will not cook evenly.
- Drain the tomatoes on paper towels to remove excess oil.
- Serve the fried green tomatoes with your favorite dipping sauce, such as remoulade sauce, ranch dressing, or ketchup.
Conclusion:
Fried green tomatoes are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. They are a great way to use up unripe green tomatoes, and they can be made in a variety of ways. Whether you prefer them classic fried green tomatoes or something more creative, there is a recipe out there for everyone. So next time you have a few green tomatoes on hand, give one of these recipes a try. You won't be disappointed!
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