Fried Green Tomatoes With Shrimp Remoulade
Ken Smith, Upperline. Upperline's walls are covered with local art, and its menu filled with traditional Creole dishes. This recipe combines two Louisiana favorites with distinct flavors. The tomatoes should be served warm or hot, while the shrimp and remoulade sauce should be cold for contrast. You can substitute crawfish, scallops, or even lobster for the shrimp, or eliminate them and serve the remoulade sauce directly on the tomato slices for a vegetarian alternative.Prep: 5 minutes; Cook: 6 minutes.