Crispy Fried Green Tomatoes with Zesty Shrimp Remoulade

Crispy Fried Green Tomatoes with Zesty Shrimp Remoulade brings the vibrant flavors of the South to your table. This pescatarian dish features crunchy, golden-brown tomatoes paired with a spicy, tangy shrimp remoulade, perfect for any occasion. Ideal for those who love Southern cuisine, this recipe is also a great option for shellfish and egg allergy sufferers.

The crispy texture of the tomatoes combined with the rich, zesty shrimp creates a flavor explosion that works beautifully as an appetizer or a main course. Serve it over fresh greens for a complete meal.

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Recipe Collection: Appetizer

Serving Size: 6

Cooking Time: 45 minutes

Overview

A classic New Orleans delicacy, these fried green tomatoes are perfectly complemented by a spicy shrimp remoulade served over a bed of fresh greens. This dish combines the crispy texture of fried tomatoes with the rich, tangy flavors of the remoulade, making it a delightful appetizer or main course.

Diet Type

Pescatarian

Allergies

Shellfish, Egg

Cuisine

Southern

Ingredients

• 0.5 Cups (cup) Creole mustard
• 0.5 Cups (cup) olive oil
• 2 Tablespoons (tbsp) ketchup
• 1 Teaspoon (tsp) Worcestershire sauce
• 2 Teaspoons (tsp) prepared horseradish
• 2 Whole garlic cloves, minced
• 1 Tablespoon (tbsp) lemon juice
• 2 Teaspoons (tsp) minced onion
• 2 Teaspoons (tsp) minced green onion
• 2 Teaspoons (tsp) paprika
• 0.25 Teaspoon (tsp) ground black pepper
• 0.125 Teaspoon (tsp) cayenne pepper
• 2 Teaspoons (tsp) minced fresh parsley
• 24 Units cooked medium shrimp, shelled and deveined
• 1 Cup (cup) buttermilk
• 1 Whole egg, whisked
• 2 Cups (cup) yellow cornmeal
• 3 Large green tomatoes, sliced
• 0.25 Cup (cup) olive oil
• 2 Cups (cup) mixed salad greens
• 3 Tablespoons (tbsp) minced green onion

Steps

1. In a medium bowl, combine Creole mustard, 0.5 cup olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion, and 2 teaspoons of green onion. Season with paprika, black 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 0.25 cup of olive oil in a large skillet over medium heat. Add more oil if needed to maintain an even coating in the skillet.
3. Dip the tomato slices in the buttermilk and egg mixture, then coat thoroughly with cornmeal. Fry the 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 with two slices of fried green tomato, then spoon some shrimp remoulade over the tomatoes. Garnish with the remaining chopped green onion. Enjoy!