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.

How to Make It

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.

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