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
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HaitianSlim_ Mezanmi
[email protected]This dish is a great appetizer or side dish for a summer party.
MD TOMAS KHAN
[email protected]I'm not a huge fan of fried food, but these tomatoes were so good I couldn't stop eating them.
Junaid Ujjan
[email protected]These tomatoes are a great way to use up green tomatoes from the garden.
Tracy Buzzard
[email protected]I didn't have any remoulade sauce on hand, so I used a tartar sauce instead. It was still very good.
Fatou Youla
[email protected]I substituted shrimp for the crawfish and it turned out great! The shrimp added a nice briny flavor to the dish.
Hugh Mcgranaghan
[email protected]The remoulade sauce was a bit too spicy for me, but the tomatoes were delicious.
Jerome Ayegba
[email protected]I've been looking for a good fried green tomato recipe and this one is perfect. The tomatoes were crispy on the outside and tender on the inside.
Leo Drazek
[email protected]I made this dish for my family and they loved it! Even my picky kids ate it all up.
Dan Mason
[email protected]This dish was a little more work than I expected, but it was worth it. The tomatoes were perfectly fried and the remoulade sauce was amazing.
Smittie39
[email protected]I've never had fried green tomatoes before, but I'm so glad I tried this recipe. They were delicious! The remoulade sauce was especially good.
Philip Squires
[email protected]These fried green tomatoes were a hit at our party! The remoulade sauce was the perfect complement to the tangy tomatoes and crispy coating.