FRIED GREEN TOMATOES WITH BLACKENED SHRIMP
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.
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Mack Phillips
[email protected]Meh.
janne daviau
[email protected]This dish was okay, but I've had better. The tomatoes were a bit bland and the shrimp was a bit tough.
Md Rakibul
[email protected]I was disappointed with this recipe. The tomatoes were not crispy at all and the shrimp was overcooked. I would not recommend this recipe.
Lawreen Dox
[email protected]This dish was a bit too greasy for my taste. I think I would have preferred it if the tomatoes and shrimp were grilled instead of fried.
Vidya
[email protected]I found this recipe to be a bit too complicated. There were too many ingredients and steps involved. I ended up simplifying the recipe and it turned out just as good.
Aaditya Upadhyay
[email protected]The tomatoes were a little too tart for my taste, but the shrimp was delicious. Overall, I thought this dish was just okay.
Lillian Mott
[email protected]I made this dish for a party and it was a huge success. Everyone loved the tomatoes and shrimp. I will definitely be making this again!
Malik Williams
[email protected]I followed the recipe exactly and the results were perfect. The tomatoes were golden brown and the shrimp was cooked to perfection. My family loved this dish!
Richie Richie
[email protected]This dish was easy to make and turned out great. The tomatoes were crispy and the shrimp was flavorful. I will definitely be making this again!
Danna Minnieweather
[email protected]I've never had fried green tomatoes before, but I'm so glad I tried this recipe. They were so delicious! The shrimp was also cooked perfectly.
RayDawg 213
[email protected]These fried green tomatoes with blackened shrimp were a hit! The tomatoes were perfectly crispy and the shrimp was flavorful and juicy. I loved the combination of the two textures and flavors.