Fried Green Tomatoes with Shrimp Remoulade

Name: Fried Green Tomatoes with Shrimp Remoulade
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 0.5 cup Creole mustard; 0.5 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; 0.25 teaspoon ground black pepper; 0.125 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; 0.25 cup olive oil, or as needed; 2 cups mixed salad greens; 3 tablespoons chopped green onion

4.2

(23)

15 Reviews

5 Photos

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

Submitted by Liz Horn Pršic

Published on June 23, 2020

Prep Time:

30 mins

Cook Time:

15 mins

Total Time:

45 mins

Servings:

Yield:

6 servings

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Ingredients

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Original recipe (1X) yields 6 servings

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

Directions

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 (per serving)

618	Calories
42g	Fat
50g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 618
% Daily Value *
Total Fat 42g	54%
Saturated Fat 6g	28%
Cholesterol 72mg	24%
Sodium 283mg	12%
Total Carbohydrate 50g	18%
Dietary Fiber 4g	14%
Total Sugars 10g
Protein 12g	23%
Vitamin C 30mg	33%
Calcium 93mg	7%
Iron 4mg	22%
Potassium 495mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.