Fried green tomatoes with crawfish or shrimp remoulade is a classic Southern dish that combines the tangy zip of green tomatoes with the savory flavor of seafood in a creamy, flavorful sauce. Whether you choose crawfish or shrimp for your remoulade, this dish is sure to be a hit at your next gathering.
Here are our top 6 tried and tested recipes!
FRIED GREEN TOMATOES WITH SHRIMP REMOULADE
A classic New Orleans delicacy, fried green tomatoes are complete only with a spicy shrimp remoulade over a bed of greens.
Provided by Liz Horn Pršic
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 45m
Yield 6
Number Of Ingredients 21
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 618.4 calories, Carbohydrate 49.6 g, Cholesterol 71.6 mg, Fat 42.1 g, Fiber 3.8 g, Protein 11.7 g, SaturatedFat 5.5 g, Sodium 283.2 mg, Sugar 10.4 g
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 CRAWFISH OR SHRIMP REMOULADE
I grew up with fried green tomatoes; however, never thought of adding either crawfish or remoulade sauce until now. The idea comes from The Top 100 New Orleans Recipes of all Time cookbook which was compiled by John DeMers and Rhonda Findley. The book did provide a recipe for the Remoulade but I used Rita L's recipe #87124. The sauce can be made using either crawfish tails if you have them or shrimp. When making please plan ahead, the Remoulade Sauce needs to chill a couple of hours for the flavors to blend.
Provided by PaulaG
Categories Crawfish
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the Remoulade sauce as per recipe, stir in the crawfish tails or shrimp, reserving several for garnish.
- If you are using shrimp, chop them so they will be about the size of the crawfish tails or use salad cooked shrimp.
- Preheat oil in heavy cast iron skillet until it sizzles when sprinkled lightly with water.
- Season the sliced tomatoes with Cajun seasoning to taste and dust lightly with flour.
- Please note: If the tomato slices are to heavily covered with flour the cornmeal will not adhere.
- Dip the slices in the beaten eggs and then coat with cornmeal.
- Fry in hot oil until browned, turning as needed; about 3 minutes on each side.
- To serve, place 3 to 4 slices on a serving plate, top with sauce and garnish with reserved crawfish tails or shrimp. Can sprinkle lightly with chopped parsley if desired.
Nutrition Facts : Calories 595, Fat 32.7, SaturatedFat 4.8, Cholesterol 153.6, Sodium 108.1, Carbohydrate 59.3, Fiber 6, Sugar 5.4, Protein 18.8
FRIED GREEN TOMATOES WITH SHRIMP REMOULADE
Provided by Bobby Flay
Time 1h35m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the remoulade: Whisk together the mustard, horseradish, paprika, yolk, lemon juice and zest and some salt and black pepper in a medium bowl. Gradually add the oil in a slow, steady stream while whisking constantly, until all the oil is incorporated and emulsified. Stir in the celery, onions, ketchup, vinegar, parsley, Worcestershire, garlic and hot sauce to taste. Cover with plastic wrap, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
- For the fried green tomatoes: Put the cornmeal in a large shallow bowl and sprinkle with salt and pepper. Season the tomatoes with salt and pepper on both sides. Dredge the tomatoes in the cornmeal on both sides and tap off excess.
- Heat 1/2 cup of the oil in a large saute pan over medium heat until it begins to shimmer. Fry half of the tomatoes until golden brown on both sides and just cooked through, about 1 minute 30 seconds per side. Transfer with a slotted spatula to a baking sheet lined with paper towels. Season with salt and repeat with the remaining tomatoes and oil.
- For the shrimp: Combine the celery seeds, garlic powder, onion powder, paprika, salt and pepper in a mortar and pestle and crush into a somewhat fine powder. Toss the shrimp with the spice mixture.
- Heat 2 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer. Add the shrimp and cook until crusty and just cooked through, about 3 minutes (do this in batches if necessary with more oil; the shrimp should be in a single layer).
- For assembly: Toss lettuce with a few tablespoons of the remoulade and season with salt and pepper. Divide the lettuce among the tomatoes and top each tomato with 3 shrimp. Drizzle with more of the remoulade. Garnish with parsley leaves.
FRIED GREEN TOMATOES WITH SHRIMP REMOULADE
This is another recipe from New Orleans' Crescent City Market, presented by Kenneth Smith of the Upperline Restaurant
Provided by Sherrybeth
Categories Vegetable
Time 1h
Yield 1 serving(s)
Number Of Ingredients 20
Steps:
- To prepare Remoulade Sauce:.
- In a bowl, combine mustard, ketchup, horseradish, lemon juice, paprika, white pepper, and cayenne pepper; mix well. Season with salt.
- Slowly add oil while whisking vigorously. If needed, add more cayenne pepper and salt, adjusting to taste.
- Add celery and scallion; mix well.
- Cover and refrigerate until chilled, at least 30 minutes.
- To prepare Fried Green Tomatoes:.
- Heat oil in a sauté pan over medium heat.
- Whisk together egg and milk. Dip tomato slices in egg mixture, then coat with cornmeal.
- Carefully place tomato slices in sauté pan and cook SLOWLY until golden brown on bottom, then turn and brown the other side. (Note: If tomatoes are cooked too quickly, the outside will brown before the inside is cooked.).
- To serve, arrange greens on an individual serving plate. Place fried tomato slices next to each other on the bed of greens. Top each slice with three or four shrimp. Spoon remoulade sauce over shrimp.
Nutrition Facts : Calories 2105, Fat 164, SaturatedFat 26.9, Cholesterol 220.2, Sodium 2613.7, Carbohydrate 140.4, Fiber 16.3, Sugar 24.2, Protein 32.6
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, green tomatoes that are not too ripe.
- Slice the tomatoes about 1/2 inch thick.
- Coat the tomatoes in seasoned flour before frying.
- Fry the tomatoes in hot oil until they are golden brown and crispy.
- Drain the tomatoes on paper towels before serving.
- Serve the tomatoes with your favorite dipping sauce, such as remoulade, ranch dressing, or ketchup.
Conclusion:
Fried green tomatoes are a delicious and easy-to-make appetizer or side dish. They are perfect for summer gatherings and potlucks. With their crispy coating and tangy flavor, fried green tomatoes are sure to be a hit with everyone who tries them. So next time you have a few extra green tomatoes, give this recipe a try!
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