Best 3 Fried Green Tomatoes And Shrimp Rémoulade Recipes
In this guide, we will take you on a culinary journey, introducing you to the tantalizing flavors of fried green tomatoes and shrimp rémoulade. These two dishes, when combined, create a symphony of textures and tastes that will leave you craving more. We will delve into the art of selecting the perfect tomatoes, coating them in a crispy batter, and frying them to perfection. Additionally, we will explore the secrets of making a creamy, flavorful rémoulade sauce that perfectly complements the tangy tomatoes and succulent shrimp. So, prepare your taste buds for a delightful experience as we uncover the best recipes for fried green tomatoes and shrimp rémoulade.
Check out the recipes below so you can choose the best recipe for yourself!
FRIED GREEN TOMATOES WITH SHRIMP AND REMOULADE SAUCE
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the tomatoes: Heat the oil in a deep frying pan or cast iron skillet to 350 degrees F. Beat the eggs, milk, and hot sauce in a shallow dish. Put the flour and breadcrumbs in 2 separate shallow dishes. Dip the tomato slices in the flour, then the egg wash, and then the breadcrumbs. Transfer to the oil and fry until golden brown, 1 to 2 minutes. Drain on paper towels and keep warm until ready to serve.
- For the shrimp: Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp. Boil until the shrimp turn pink. Peel.
- For the sauce: Combine the mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
- To serve: Line a plate with shredded lettuce. Add 2 slices fried green tomatoes. Top each tomato with 1 boiled shrimp. Fill a squeeze bottle with the remoulade sauce and drizzle decoratively.
FRIED GREEN TOMATOES WITH SHRIMP AND REMOULADE SAUCE
Steps:
- For the tomatoes: Heat the oil in a deep frying pan or cast iron skillet to 350 degrees F.
- Beat the eggs, milk, and hot sauce in a shallow dish. Put the flour and breadcrumbs in 2 separate shallow dishes. Dip the tomato slices in the flour, then the egg wash, and then the breadcrumbs. Transfer to the oil and fry until golden brown, 1 to 2 minutes. Drain on paper towels and keep warm until ready to serve.
- For the shrimp: Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp. Boil until the shrimp turn pink. Peel.
- For the sauce: Combine the mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
- To serve: Line a plate with shredded lettuce. Add 2 slices fried green tomatoes. Top each tomato with 1 boiled shrimp. Fill a squeeze bottle with the remoulade sauce and drizzle decoratively.
FRIED GREEN TOMATOES AND SHRIMP RéMOULADE
Provided by Kim Severson
Categories appetizer
Time 1h
Yield 6 appetizer servings
Number Of Ingredients 23
Steps:
- For the shrimp: Fill a pot with 4 quarts of water; add Old Bay seasoning, hot sauce, lemon juice and salt and pepper to taste. Bring to a boil, add shrimp and boil 1 to 2 minutes. Drain, rinse and drain again. Transfer to covered container and refrigerate at least 30 minutes.
- For the rémoulade: Combine mustard, ketchup, horseradish, lemon juice, paprika, white pepper and 1/4 teaspoon cayenne pepper. Mix well, and season with salt to taste. Slowly add olive oil while whisking vigorously. Add cayenne pepper and salt, adjusting to taste. Add celery and scallion and mix well. Cover and refrigerate until chilled, at least 30 minutes.
- For the tomatoes: Cut off ends of tomatoes and cut each tomato into about three 1/2-inch slices. Put tomato slices in a large bowl. Add buttermilk and turn to coat. Marinate for 5 minutes.
- Place a large heavy skillet over medium-high heat. Add oil to come two-thirds up side of pan. Heat oil to about 325 degrees. In a wide bowl, mix corn flour, salt and pepper. Working in batches, remove tomatoes from buttermilk, shaking off excess, and dip in corn flour to coat, shaking off excess. Slip into oil and fry until golden brown, 2 to 3 minutes on each side. Drain on paper towels. To serve, place greens on plates and top with tomato, shrimp and rémoulade.
Tips:
- Choose firm, slightly underripe green tomatoes for frying. This will help them hold their shape during cooking.
- Slice the tomatoes about 1/2-inch thick. This will ensure that they cook evenly.
- To make the breading, use a mixture of flour, cornmeal, and panko breadcrumbs. This will give the tomatoes a crispy coating.
- Season the breading with salt, pepper, and any other desired spices. This will add flavor to the tomatoes.
- Dip the tomatoes in the beaten egg, then the breading. Make sure the tomatoes are evenly coated.
- Fry the tomatoes in hot oil until they are golden brown and crispy. This will take about 2-3 minutes per side.
- Serve the fried green tomatoes with your favorite dipping sauce, such as remoulade or ranch dressing.
Conclusion:
Fried green tomatoes are a delicious and easy-to-make appetizer or side dish. They are a great way to use up fresh green tomatoes from your garden. With their crispy coating and flavorful dipping sauce, fried green tomatoes are sure to be a hit at your next party or gathering.
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