Fried Green Tomatoes with Sautéed Shrimp and a Quick Remoulade
Putting leftover green tomatoes to good use with a recipe for crisp, savory fried green tomatoes topped with garlicky sautéed shrimp and a super simple remoulade.
fried green tomatoes
Author: Elizabeth Stark
1/2cupmayonnaise(I prefer Duke’s)
2tablespoonsfresh squeezed lemon juice
1/2teaspoonfresh ground black pepper
1/4teaspoonground cayenne pepper
sea salt to taste
6medium-sized green tomatoes,cored and sliced 1/2-inch thick
1teaspoonfresh ground black pepper,divided
1cupfinely ground yellow cornmeal
1ouncefinely grated Parmesan(about 1 cup grated)
canola oil for frying
1poundshrimp,peeled and deveined
1tablespoonminced parsley,plus more for serving
4lime wedges,for serving
Working ahead of time, make the remoulade. In a medium bowl, use a fork to whisk together mayo, lemon juice, horseradish, Dijon, and spices. Fold in fresh herbs. Add sea salt to taste. Cover and set in fridge to chill 2 hours. Can be made 3 days ahead.
When ready to cook tomatoes, sprinkle both sides generously with 1/2 teaspoon each sea salt and pepper.
In a medium-sized bowl, use a fork to whisk together cornmeal, paprika, and 1/2 teaspoon each sea salt and pepper. Fold in Parmesan.
In another bowl, toss to combine shrimp, garlic, olive oil, and a big pinch sea salt.
Preheat oven to 200 degrees F. Set a cast iron skillet on the stove and turn heat just past medium. Pour in oil to a 1/4-inch depth. If oil begins to smoke at all, nudge heat down until smoking stops.
While oil heats, dip tomato slices in egg mixture. Using tongs or a couple of forks, flip tomato in cornmeal, shake off excess, and set on a rimmed baking sheet.
Working in batches of 5 or 6, carefully fry tomatoes 1 - 2 minutes per side, or until exterior is a deep golden hue. Use caution around the hot oil; use tongs or a fish spatula to flip tomatoes, taking care not to splash oil. Set cooked tomatoes on a paper towel-lined tray and keep warm in the oven. Repeat until all tomatoes are cooked.
Meanwhile, heat a medium sauté pan over medium/medium-high heat. Add half the shrimp mixture and sauté, flipping once, just until shrimp turn pink and curl up, 3 - 4 minutes total. Repeat for the second batch. Toss cooked shrimp with parsley.
To serve, layer fried green tomatoes on a plate, top with shrimp, and drizzle with remoulade and minced parsley. Garnish with a lime wedges, and serve.