Best 8 Fried Green Tomatoes With Shrimp Remoulade Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Fried Green Tomatoes with Shrimp Remoulade: A Southern Classic with a Twist**

In the heart of Southern cuisine, fried green tomatoes reign supreme, a delectable dish that captures the essence of summer's bounty. These unripened gems, coated in a crispy golden crust and paired with a creamy, tangy shrimp remoulade, create a symphony of flavors that tantalize the taste buds. This article presents a collection of recipes that explore the versatility of fried green tomatoes, offering variations that cater to diverse palates and preferences. From classic Southern-style to creative modern interpretations, these recipes showcase the endless possibilities of this iconic dish. Embark on a culinary journey that celebrates the humble green tomato, transforming it into a crispy, flavorful masterpiece accompanied by a luscious shrimp remoulade.

Check out the recipes below so you can choose the best recipe for yourself!

FRIED GREEN TOMATOES WITH SHRIMP REMOULADE



Fried Green Tomatoes with Shrimp Remoulade image

A classic New Orleans delicacy, fried green tomatoes are complete only with a spicy shrimp remoulade over a bed of greens.

Provided by Liz Horn Pršic

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 45m

Yield 6

Number Of Ingredients 21

½ cup Creole mustard
½ cup olive oil
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
2 teaspoons prepared horseradish
2 cloves garlic, chopped
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
2 teaspoons chopped fresh parsley
24 cooked medium shrimp, shelled and deveined
1 cup buttermilk
1 egg
2 cups yellow cornmeal
3 large green tomatoes, sliced 1/2 inch thick
¼ cup olive oil, or as needed
2 cups mixed salad greens
3 tablespoons chopped green onion

Steps:

  • In a medium bowl, stir together mustard, 1/2 cup olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion and 2 teaspoons of green onion. Season with paprika, pepper, cayenne pepper and parsley. Gently stir in the shrimp until evenly distributed. Cover and refrigerate until needed.
  • In a shallow bowl, whisk together the buttermilk and egg with a fork. Spread the cornmeal out on a plate. Heat 1/4 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 the tomato slices in the buttermilk and egg, 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.
  • To serve, arrange 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 the remaining green onion to garnish.

Nutrition Facts : Calories 618.4 calories, Carbohydrate 49.6 g, Cholesterol 71.6 mg, Fat 42.1 g, Fiber 3.8 g, Protein 11.7 g, SaturatedFat 5.5 g, Sodium 283.2 mg, Sugar 10.4 g

FRIED GREEN TOMATOES WITH SHRIMP REMOULADE



Fried Green Tomatoes with Shrimp Remoulade image

Provided by Bobby Flay

Time 1h35m

Yield 4 servings

Number Of Ingredients 29

1/4 cup Creole mustard
2 tablespoons prepared horseradish
1/2 teaspoon sweet Spanish paprika
1 egg yolk
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
1 cup canola oil
1/4 cup finelydiced celery
1/4 cup finely diced red onion
3 tablespoonsketchup
3 tablespoons whitewine vinegar
2 tablespoonsfinely chopped fresh flat-leaf parsley
2 teaspoons Worcestershire sauce
2 cloves garlic,smashed and chopped to a paste
2 to 3 dashes your favorite hot sauce, such as Tabasco
2 cups fine groundyellow cornmeal
Salt and freshlyground black pepper
8 slices greentomatoes, 1/2-inch thick (about 3 green tomatoes)
1 cup canola oil
1 tablespoon celeryseeds
2 teaspoons garlicpowder
2 teaspoons onionpowder
2 teaspoons paprika
1 teaspoon koshersalt
1/2 teaspoonfreshly ground black pepper
24 medium (31-40 count) shrimp, peeled and deveined
2 to 3 tablespoonscanola oil
Shredded iceberglettuce
Parsley leaves, forgarnish

Steps:

  • For the remoulade: Whisk together the mustard, horseradish, paprika, yolk, lemon juice and zest and some salt and black pepper in a medium bowl. Gradually add the oil in a slow, steady stream while whisking constantly, until all the oil is incorporated and emulsified. Stir in the celery, onions, ketchup, vinegar, parsley, Worcestershire, garlic and hot sauce to taste. Cover with plastic wrap, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
  • For the fried green tomatoes: Put the cornmeal in a large shallow bowl and sprinkle with salt and pepper. Season the tomatoes with salt and pepper on both sides. Dredge the tomatoes in the cornmeal on both sides and tap off excess.
  • Heat 1/2 cup of the oil in a large saute pan over medium heat until it begins to shimmer. Fry half of the tomatoes until golden brown on both sides and just cooked through, about 1 minute 30 seconds per side. Transfer with a slotted spatula to a baking sheet lined with paper towels. Season with salt and repeat with the remaining tomatoes and oil.
  • 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. Toss the shrimp with the spice mixture.
  • Heat 2 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer. 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).
  • For assembly: Toss lettuce with a few tablespoons of the remoulade and season with salt and pepper. Divide the lettuce among the tomatoes and top each tomato with 3 shrimp. Drizzle with more of the remoulade. Garnish with parsley leaves.

FRIED GREEN TOMATOES WITH REMOULADE



Fried Green Tomatoes with Remoulade image

The green tomato is an anchor of Southern cooking. I like to fry them until they're brilliantly crispy and golden brown. It's so simple and straightforward, just like Southern food should be.

Provided by Hugh Acheson

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 cup mayonnaise
2 Shallots, minced
6 Scallions, thinly sliced, white and pale green parts
2 tbsps whole grain Creole-style mustard
1 teaspoon cayenne pepper
1 teaspoon Louisiana-style hot sauce (Crystal)
1 tbsp Lemon juice, freshly squeezed
1 tbsp Worcestershire sauce, (omit for vegetarian remoulade)
kosher salt
1/2 teaspoon lemon zest, grated
12 Slices of green tomato, 1/3 of an inch thick
1 cup all-purpose flour
3 Eggs, beaten with 1/4 cup cold water
1 cup fine yellow cornmeal
1/4 cup vegetable oil
Arugula, for serving

Steps:

  • For the remoulade: In a small mixing bowl, combine the mayo, shallots, scallions, mustard, cayenne, hot sauce, lemon juice, Worcestershire, a pinch of salt, and lemon zest. Adjust the seasoning with more salt and hot sauce if needed and reserve. Makes 1½ cups.
  • Fry the tomatoes: Bring cast-iron skillet to medium-high heat. Season the green tomato slices with salt. Set aside on a rack fitted over a rimmed baking sheet, which will later become the cooling rack after frying. Find 3 similarly shaped shallow baking dishes. In the first, add flour. In the second, pour the eggs. In the third, add cornmeal. We are creating an assembling line of dredging. One by one, flour a tomato slice on both sides, dunk in the egg mixture, and then dredge in the cornmeal. As you finish each tomato, stack them on a cutting board.When the skillet has preheated, add the oil and heat to shimmering. Fry the green tomatoes until golden, about 2 to 3 minutes per side.
  • Assemble the dish: When the tomatoes are crispy, golden brown, and heated through, place them on the cooling rack. Dollop a tablespoon of remoulade on a serving plate and arrange the fried green tomatoes over the sauce. Garnish with some arugula, more remoulade and serve immediately. Nobody wants soggy tomatoes!

FRIED GREEN TOMATOES WITH SHRIMP AND REMOULADE SAUCE



Fried Green Tomatoes with Shrimp and Remoulade Sauce image

Provided by Guy Fieri

Categories     appetizer

Yield Serves 4

Number Of Ingredients 20

3 cups vegetable oil
2 large eggs
1 cup whole milk
1 1/4 cups hot sauce, such as Louie's All Spiced Up Sauce
1 cup all-purpose flour
2 cups Italian breadcrumbs
1 tablespoon dry Italian dressing mix
2 green tomatoes, sliced 1/4 inch thick
2 tablespoons dry crab boil seasoning, such as Zatarain's
1 onion, sliced
1 lemon, sliced
1/4 cup hot sauce, such as Louie's All Spiced Up Sauce
8 large shrimp, shells on
1/2 cup mayonnaise (preferably Blue Plate)
1 1/2 tablespoons Creole mustard, such as Zatarain's
1 scant tablespoon prepared horseradish
Juice of 1 lemon
1 teaspoon Worcestershire sauce
2 dashes of hot sauce, such as Louie's All Spiced Up Sauce
Shredded lettuce, for serving

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 REMOULADE



Fried Green Tomatoes With Shrimp Remoulade image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 29

1/4 cup Creole mustard (or other spicy mustard)
2 tablespoons ketchup
1/2 teaspoon Worcestershire sauce
1 teaspoon minced garlic
1/2 teaspoon fresh lemon juice
2 teaspoons paprika
1/8 teaspoon white pepper
Pinch of cayenne pepper
1 teaspoon sugar
Kosher salt
1/4 cup extra-virgin olive oil
1/2 cup minced celery
1/2 teaspoon minced fresh parsley
1/2 tablespoon minced onion
1/2 tablespoon finely chopped scallion (green part only)
1 tablespoon mayonnaise
Hot sauce, to taste
Kosher salt
1 lemon, thinly sliced
4 teaspoons hot sauce
2 bay leaves
1 carrot, sliced
1 teaspoon Worcestershire sauce
1 1/2 pounds medium shrimp, peeled and deveined (tails intact)
1 cup fine cornmeal
Kosher salt and freshly ground black pepper
1 cup buttermilk
1/2 cup vegetable oil
8 thick slices green tomatoes (1/4 to 1/3 inch thick)

Steps:

  • Make the remoulade: Mix the mustard, ketchup, Worcestershire sauce, garlic, lemon juice, paprika, white pepper, cayenne and sugar in a large bowl; season with salt. Whisk in the olive oil in a slow stream until blended. Whisk in the celery, parsley, onion, scallion, mayonnaise and hot sauce. Cover and refrigerate until ready to serve.
  • Prepare the shrimp: Bring 2 quarts water to a boil in a large pot. Add 3 tablespoons salt, the lemon slices, hot sauce, bay leaves, carrot and Worcestershire sauce; boil 10 to 15 minutes. Add the shrimp and return to a boil, then reduce the heat and simmer until the shrimp are opaque and just firm, 5 to 7 minutes. Drain the shrimp and run under cold water to stop the cooking. Discard the carrot, lemon slices and bay leaves. Cover the shrimp and refrigerate until cold.
  • Fry the tomatoes: Mix the cornmeal, 1/4 teaspoon salt and teaspoon black pepper in a shallow dish. Put the buttermilk in another shallow dish. Heat the vegetable oil in a large deep skillet over medium-high heat. Dip the tomato slices in the buttermilk, then coat with the cornmeal, shaking off the excess. Fry until golden brown, 1 to 2 minutes per side.
  • Place 2 fried tomato slices on each plate. Top with the shrimp and drizzle with the remoulade.

FRIED GREEN TOMATOES AND SHRIMP RéMOULADE



Fried Green Tomatoes and Shrimp Rémoulade image

Provided by Kim Severson

Categories     appetizer

Time 1h

Yield 6 appetizer servings

Number Of Ingredients 23

2 tablespoons Old Bay seasoning
Dash of Tabasco or other hot sauce
Juice of 1 lemon
Salt and freshly ground black pepper
36 medium shrimp (about 1 pound)
1/2 cup Creole or other coarse mustard
1/3 cup ketchup, preferably Heinz
1 tablespoon prepared horseradish
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons paprika
1/2 teaspoon ground white pepper
1/4 teaspoon ground cayenne pepper, or as needed
Salt
1/3 cup olive oil
1/4 cup chopped celery
1 1/2 teaspoons chopped scallion
4 large green tomatoes (see note)
1 1/2 cups buttermilk
Vegetable oil
2 cups corn flour or fine corn meal
2 tablespoons kosher salt
2 teaspoons ground black pepper
6 small handfuls of mesclun greens

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.

FRIED GREEN TOMATOES WITH SHRIMP REMOULADE



Fried Green Tomatoes With Shrimp Remoulade image

This is another recipe from New Orleans' Crescent City Market, presented by Kenneth Smith of the Upperline Restaurant

Provided by Sherrybeth

Categories     Vegetable

Time 1h

Yield 1 serving(s)

Number Of Ingredients 20

1/2 cup creole mustard (or other coarse mustard)
1/3 cup ketchup (preferably Heinz)
1 tablespoon prepared horseradish
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons paprika
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper (or more if desired)
salt, to taste
1/3 cup olive oil
1/4 cup celery, chopped
1 1/2 teaspoons scallions, chopped
5 tablespoons vegetable oil or 5 tablespoons light olive oil
1 egg
1 cup milk
2 slices green tomatoes, 1/2 to 3/4 inch thick
1 cup cornmeal, lightly seasoned with
salt and pepper
1 cup mixed greens or 1 cup lettuce
6 -8 medium shrimp, boiled, peeled and chilled
4 tablespoons remoulade sauce

Steps:

  • To prepare Remoulade Sauce:.
  • In a bowl, combine mustard, ketchup, horseradish, lemon juice, paprika, white pepper, and cayenne pepper; mix well. Season with salt.
  • Slowly add oil while whisking vigorously. If needed, add more cayenne pepper and salt, adjusting to taste.
  • Add celery and scallion; mix well.
  • Cover and refrigerate until chilled, at least 30 minutes.
  • To prepare Fried Green Tomatoes:.
  • Heat oil in a sauté pan over medium heat.
  • Whisk together egg and milk. Dip tomato slices in egg mixture, then coat with cornmeal.
  • Carefully place tomato slices in sauté pan and cook SLOWLY until golden brown on bottom, then turn and brown the other side. (Note: If tomatoes are cooked too quickly, the outside will brown before the inside is cooked.).
  • To serve, arrange greens on an individual serving plate. Place fried tomato slices next to each other on the bed of greens. Top each slice with three or four shrimp. Spoon remoulade sauce over shrimp.

Nutrition Facts : Calories 2105, Fat 164, SaturatedFat 26.9, Cholesterol 220.2, Sodium 2613.7, Carbohydrate 140.4, Fiber 16.3, Sugar 24.2, Protein 32.6

FRIED GREEN TOMATOES WITH BLACKENED SHRIMP



Fried Green Tomatoes with Blackened Shrimp image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 21

1/2 cup mayonnaise
1/2 cup Dijon mustard
1/4 cup whole-grain mustard
2 cloves garlic, smashed to a paste
1/2 teaspoon sweet Spanish paprika
Few dashes hot sauce, such as Frank's RedHot Sauce
Zest and juice of 1 lemon
2 teaspoons Worcestershire sauce
1/4 cup finely diced celery
1/4 cup finely diced red onion
1/4 cup thinly sliced green onions (green and pale green parts), plus more for garnish
2 tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish
Kosher salt and freshly ground black pepper
Clover honey, to taste, optional
1 cup plus 3 tablespoons canola oil
2 cups fine ground yellow cornmeal
1 cup buttermilk
8 slices green tomatoes, 1/4-inch thick (about 3 green tomatoes)
24 large (21 to 25 count) shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
Any combination of 1/2 teaspoon each mustard powder, ancho powder, ground coriander and sweet paprika (optional)

Steps:

  • Make the remoulade: Whisk all of the ingredients together in a small bowl. Cover and refrigerate for at least 30 minutes and up to 48 hours before serving to allow the flavors to meld.
  • Meanwhile, make the shrimp and fried green tomatoes: Heat 1 cup of the oil in a medium high-sided saute pan over medium heat until it reaches 350 degrees F on a deep-fry thermometer--or simply add a few grains of the cornmeal into the oil and if it sizzles, rises to top and turns golden brown quickly, the oil is ready.
  • Meanwhile, put the cornmeal and the buttermilk into 2 separate shallow baking dishes and season each with salt and pepper. Place a wire rack over a rimmed baking sheet.
  • Dip each tomato slice in the buttermilk and let the excess drip off, then dredge in the cornmeal, gently pressing to help it adhere to both sides. Place on the wire rack and let sit for 5 minutes.
  • While the tomatoes are resting, heat the remaining 3 tablespoons oil in a large nonstick skillet over high heat until it begins to shimmer. Season the shrimp with salt and pepper (and some spice mix, if using). Add half of the shrimp in a single layer and cook until golden brown on both sides and just cooked through, about 4 minutes. Remove with a slotted spoon to a plate. Repeat with the remaining shrimp.
  • Add the tomatoes to the high-sided saute pan in a single layer and fry until golden brown on both sides, about 2 minutes per side. Remove to the wire rack and immediately season with salt.
  • Top each tomato with 3 shrimp and some of the remoulade. Garnish with green onions or parsley.

Tips:

  • Choose firm, ripe green tomatoes for frying. Avoid tomatoes that are too soft or have blemishes.
  • Slice the tomatoes about 1/2-inch thick. If the tomatoes are too thick, they will not cook evenly.
  • Dredge the tomato slices in flour, then egg, and then bread crumbs. This will help them to stay crispy when frying.
  • Fry the tomato slices in hot oil until they are golden brown and crispy. Do not overcrowd the pan, or the tomatoes will steam instead of fry.
  • Serve the fried green tomatoes with your favorite dipping sauce, such as shrimp remoulade, ranch dressing, or ketchup.

Conclusion:

Fried green tomatoes are a delicious and easy-to-make appetizer or side dish. They are perfect for summer gatherings, when fresh tomatoes are at their peak. With a crispy coating and a tangy, slightly tart flavor, fried green tomatoes are sure to please everyone at your table. So next time you have a few extra green tomatoes, give this recipe a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #for-1-or-2     #main-dish     #side-dishes     #seafood     #vegetables     #american     #cajun     #southern-united-states     #shrimp     #creole     #shellfish     #tomatoes     #number-of-servings     #soul

Related Topics