Fried Green Tomatoes with Shrimp Rémoulade

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Ice-cold shrimp top sizzling-hot fried green tomatoes in this easy at-home spin on the classic recipe created by New Orleans' Upperline Restaurant.

Yield:

Recipe from


Ingredients

Medium-size, peeled, cooked shrimp
Garnish: fresh pea shoots or arugula

Preparation

Place 2 to 3 Fried Green Tomatoes on individual serving plates, and top each with 1 1/2 Tbsp. Rémoulade Sauce and 3 shrimp. Garnish with fresh pea shoots or arugula, if desired.

Note:

June 2011