Best 3 Fried Green Tomatoes And Shrimp Rémoulade Recipes

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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.

Let's cook with our recipes!

FRIED GREEN TOMATOES WITH SHRIMP AND REMOULADE SAUCE



Fried Green Tomatoes with Shrimp and Remoulade Sauce image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 20

3 cups vegetable oil
2 eggs
1 cup milk
10 ounces hot sauce (recommended: Crystal)
2 green tomatoes, 1/4-inch slices
1 cup all-purpose flour
2 cups Italian breadcrumbs
4 cups water
2 tablespoons dry crab boil seasoning
1 onion, sliced
1 lemon, sliced
2 ounces hot sauce (recommended: Crystal)
8 large shrimp, shell on
1/2 cup mayonnaise
1 ounce Creole mustard
1/2 ounce horseradish
1/2 ounce lemon juice
1 teaspoon Worcestershire sauce
2 slashes hot sauce (recommended: Tabasco)
Shredded lettuce, for serving

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



Fried Green Tomatoes with Shrimp and Remoulade Sauce image

Provided by Guy Fieri

Categories     appetizer

Yield Serves 4

Number Of Ingredients 20

3 cups vegetable oil
2 large eggs
1 cup whole milk
1 1/4 cups hot sauce, such as Louie's All Spiced Up Sauce
1 cup all-purpose flour
2 cups Italian breadcrumbs
1 tablespoon dry Italian dressing mix
2 green tomatoes, sliced 1/4 inch thick
2 tablespoons dry crab boil seasoning, such as Zatarain's
1 onion, sliced
1 lemon, sliced
1/4 cup hot sauce, such as Louie's All Spiced Up Sauce
8 large shrimp, shells on
1/2 cup mayonnaise (preferably Blue Plate)
1 1/2 tablespoons Creole mustard, such as Zatarain's
1 scant tablespoon prepared horseradish
Juice of 1 lemon
1 teaspoon Worcestershire sauce
2 dashes of hot sauce, such as Louie's All Spiced Up Sauce
Shredded lettuce, for serving

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



Fried Green Tomatoes and Shrimp Rémoulade image

Provided by Kim Severson

Categories     appetizer

Time 1h

Yield 6 appetizer servings

Number Of Ingredients 23

2 tablespoons Old Bay seasoning
Dash of Tabasco or other hot sauce
Juice of 1 lemon
Salt and freshly ground black pepper
36 medium shrimp (about 1 pound)
1/2 cup Creole or other coarse mustard
1/3 cup ketchup, preferably Heinz
1 tablespoon prepared horseradish
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons paprika
1/2 teaspoon ground white pepper
1/4 teaspoon ground cayenne pepper, or as needed
Salt
1/3 cup olive oil
1/4 cup chopped celery
1 1/2 teaspoons chopped scallion
4 large green tomatoes (see note)
1 1/2 cups buttermilk
Vegetable oil
2 cups corn flour or fine corn meal
2 tablespoons kosher salt
2 teaspoons ground black pepper
6 small handfuls of mesclun greens

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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