Shrimp Rémoulade over Fried Tomatoes

Prep: 15 min., Cook: 17 min.
The shrimp and Rémoulade Sauce are also wonderful over fresh sliced red tomatoes.

Southern Living Cooking School JUNE 2008

  • 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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Shrimp Rémoulade over Fried Tomatoes recipe