Fried Green Tomatoes with Sautéed Shrimp and a Quick Remoulade
Prep Time
20mins
Cook Time
20mins
Total Time
40mins
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.
Recipe Type:
Dinner
Cuisine:
American
Keyword:
fried green tomatoes
Makes: 4servings
Author: Elizabeth Stark
Ingredients
Remoulade
1/2cupmayonnaise(I prefer Duke’s)
2tablespoonsfresh squeezed lemon juice
2tablespoonsprepared horseradish
1tablespoonDijon mustard
1/2teaspoonfresh ground black pepper
1/4teaspoonground cayenne pepper
2tablespoonsminced parsley,
2tablespoonsminced chives
sea salt to taste
Tomatoes
6medium-sized green tomatoes,cored and sliced 1/2-inch thick
1teaspoonsea salt,divided
1teaspoonfresh ground black pepper,divided
2eggs,lightly beaten
1cupfinely ground yellow cornmeal
1ouncefinely grated Parmesan(about 1 cup grated)
2teaspoonssmoked paprika
canola oil for frying
Shrimp
2tablespoonsolive oil
1poundshrimp,peeled and deveined
2clovesgarlic,minced
sea salt
1tablespoonminced parsley,plus more for serving
4lime wedges,for serving
Instructions
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.