Fried Green Tomatoes with Shrimp Remoulade Recipe - Allrecipes.com
Fried Green Tomatoes with Shrimp Remoulade Recipe
  • READY IN 45 mins

Fried Green Tomatoes with Shrimp Remoulade

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    15 mins
  • READY IN

    45 mins

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Oct 12, 2008

This was not only my first time making fried green tomatoes, but also my first time eating them, so my first impression of the fried tomatoes themselves was that they needed some seasoning in the cornmeal. That thought flew out the window when I tasted them with the (mayonnaise-free, THANK YOU!) remoulade! Wow! What a great combination of flavors - this sauce is totally addicting, and perfectly suited for fried green tomatoes. I cannot wait to have the opportunity to serve this to guests. It looks and tastes delicious, and was actually quite easy to prepare. Thanks for sharing!

 
Aug 29, 2008

Anyone can fry great green tomatos, but the Remoulade sauce takes this dish to a whole new level. This is really good, and do yourself a favor, follow the recipe, don't deviate or mess around. When something works this good, don't fix it!

 
Aug 17, 2009

I live in New Orleans and took this recipe to Grand Isle with me this weekend. I bought shrimp (right off the shrimp boat) and took fresh green tomatoes from my Mom's garden. I made this to go with the boiled crabs we caught early in the morning. Everyone raved over it! And believe me, those Cajuns know good food!

 
Aug 14, 2008

i REALLY liked this tho i didn't have creole mustard and scaled it down for 2...i will be very happy to make this again...thanks for the recipe...i wish i could have shared it with someone...i was impressed with the results ... it seemed very impressive...

 
Sep 13, 2010

This recipe is AMAZING! A green tomato is hard to find so I used half green tomatoes. I use light cream because I didn't have milk, regular mustard, and used corn muffin mix cause I didn't have cornmeal. The Remoulade is outstanding and I am not even a mustard fan! I ate this up, I only wish my camera was working cause it is sooo appetizing. A must make.

 
Aug 18, 2010

I didn't have salad greens and I used regular milk over buttermilk (personal preference) and this turned out wonderful! This is one I will make time and time again. If you cannot find creole mustard, you can just use any type of mustard with a couple dashes of cayenne pepper hot pepper sauce. Excellent recipe!

 
Mar 16, 2009

Thanks so much for this recipe. I use the same ingredients but never bothered to measure, just eyeballed it. Thanks again.

 
Nov 11, 2010

I thought the amount of mustard overwhelmed the other remoulade ingredients but overall tasty and a nice topper for the fried green tomatoes. I will make again but reduce the amount of mustard.

 

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Nutrition

  • Calories
  • 618 kcal
  • 31%
  • Carbohydrates
  • 49.6 g
  • 16%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 42.1 g
  • 65%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 11.7 g
  • 23%
  • Sodium
  • 283 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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