I made the fried green tomatoes to use with some crab cakes and remoulade. My first suggestion is...DON'T use red tomatoes. I had never heard of using red in a fried green recipe, but tried it. They were really awful. Take the time to hunt down the green variety. It does make a difference. The coating has potential. I will use it again, but make adjustments. It was flavorless using the recipe as written.
Shrimp Rémoulade over Fried Tomatoes
Prep: 15 min., Cook: 17 min.
The shrimp and Rémoulade Sauce are also wonderful over fresh sliced red tomatoes.
Yield: Makes 12 servings
- 1 pound peeled, medium-size raw shrimp with tails
- 1 large egg, lightly beaten
- 1/2 cup buttermilk
- 1/2 cup plain yellow cornmeal
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup all-purpose flour, divided
- 4 medium-size green or red tomatoes, cut into 1/3-inch-thick slices
- Vegetable oil
- Salt to taste
- Rémoulade Sauce
- Garnish: chopped fresh parsley
- 1. Bring 2 qt. water to a boil in a Dutch oven; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water.
- 2. Whisk together egg and buttermilk in a shallow bowl or pie plate.
- 3. Combine cornmeal, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 cup flour in another shallow bowl or pie plate.
- 4. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
- 5. Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat to 375°. Fry tomatoes, in batches, in hot oil 2 minutes on each side or until golden. Drain on paper towels or a wire rack. Sprinkle hot tomatoes with salt to taste.
- 6. Arrange tomatoes on a serving plate. Spoon 2 tablespoons Rémoulade Sauce on center of each tomato. Top each with 3 shrimp. Serve immediately. Garnish, if desired.
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