Fried Green Tomatoes and Shrimp Rémoulade

Crispy fried green tomatoes are complemented with a zesty rémoulade sauce and succulent shrimp in this dish.

Fried Green Tomatoes and Shrimp Rémoulade
Makes 4 to 6 Servings
  • 2½ pounds green tomatoes, sliced ¼ inch thick
  • ½ teaspoon kosher salt
  • Vegetable oil, for frying
  • 1½ cups yellow cornmeal
  • 1 tablespoon Creole seasoning*
  • 1 cup all-purpose flour
  • 3 large eggs, lightly beaten
  • 24 medium cooked shrimp, peeled and deveined
  • Rémoulade Sauce (recipe follows), to serve
  • Garnish: sliced green onion
Rémoulade Sauce
  • 1 cup mayonnaise
  • 3 tablespoons minced celery
  • 3 tablespoons Creole mustard
  • 2 tablespoons minced green onion
  • 2 tablespoons prepared horseradish
  • 2 tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons sugar
  • 1 teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  1. Line a wire rack with paper towels. Place tomatoes on prepared rack, and sprinkle with salt; let stand for 30 minutes. Pat dry with a paper towel.
  2. In a 12-inch cast-iron skillet, pour oil to a depth of 1½ inches, and heat over medium-high heat until a deep-fry thermometer registers 350°.
  3. In a shallow bowl, whisk together cornmeal and Creole seasoning. In a shallow dish, place flour. In another shallow dish, place eggs. Working in batches, dredge tomatoes in flour, shaking off excess. Dip in eggs, and dredge in cornmeal mixture, pressing to adhere.
  4. Fry tomatoes in batches until crispy and golden brown, about 4 minutes. Place on a wire rack, and let cool for 5 minutes. Serve with shrimp and Rémoulade Sauce. Garnish with green onion, if desired.
Rémoulade Sauce
  1. In a medium bowl, whisk together all ingredients. Cover and refrigerate for up to 1 week.
*We used Tony Chachere’s Original Creole Seasoning.