Fried Green Tomatoes with Shrimp Remoulade
Crispy, golden fried green tomatoes get a luxurious upgrade in this mouthwatering recipe for Fried Green Tomatoes with Shrimp Remoulade. Perfectly seasoned slices of green tomatoes are dredged in a spiced cornmeal coating, fried to perfection, and crowned with plump, juicy shrimp tossed in a zesty homemade remoulade sauce. With its balance of tangy, creamy, and savory flavors, this dish brings Southern comfort food to a whole new level. Great as a stunning appetizer or a light main course, it’s ideal for entertaining or adding a touch of elegance to your weekend meal. Dive into this irresistible combination of crunch and creamy decadence!
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Recipe Information
Ingredients
- 4 large green tomatoes
- 1 lb shrimp (peeled and deveined)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 cup buttermilk
- 1 large egg
- 1 tsp paprika
- 0.5 tsp cayenne pepper
- 1 tsp garlic powder
- 2 tsp salt
- 1 tsp black pepper
- 2 cups vegetable oil
- 0.5 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp hot sauce
- 1 tbsp capers (chopped)
- 2 tbsp green onions (chopped)
- 2 tbsp fresh parsley (chopped)
Instructions
Slice the green tomatoes into 1/4-inch thick rounds. Sprinkle both sides with 1 teaspoon of salt and set aside on a paper towel-lined plate for 10 minutes to draw out excess moisture.
While the tomatoes rest, prepare the shrimp remoulade. In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce, chopped capers, green onions, and parsley. Season with 1/2 teaspoon of salt and black pepper. Cover and refrigerate.
In a medium skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and sauté for 2-3 minutes on each side until cooked through and pink. Remove from heat and let them cool slightly before tossing in the prepared remoulade sauce.
Set up the breading station for the tomatoes. Place the flour in one shallow bowl, whisk together buttermilk and egg in a second bowl, and mix the cornmeal, paprika, cayenne, garlic powder, and 1 teaspoon of salt in a third bowl.
Pat the green tomatoes dry and dredge each slice first in the flour, then dip into the buttermilk-egg mixture, and finally coat with the seasoned cornmeal mixture. Press gently to ensure the coating adheres well.
Heat the remaining vegetable oil in a deep skillet or Dutch oven over medium heat until it reaches 350°F (175°C). Fry the tomato slices in batches, about 2-3 minutes per side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain.
To serve, arrange the fried green tomatoes on a serving platter. Top each slice with a spoonful of shrimp remoulade. Garnish with additional parsley if desired. Serve immediately.
Nutrition Facts
Calories |
6545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 541.7 g | 694% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 271.2 g | ||
| Cholesterol | 1250 mg | 417% | |
| Sodium | 7357 mg | 320% | |
| Total Carbohydrate | 323.6 g | 118% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 37.9 g | ||
| Protein | 158.4 g | 317% | |
| Vitamin D | 24.8 mcg | 124% | |
| Calcium | 618 mg | 48% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3379 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
