Rating: 2 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
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  • 5 star values: 0

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

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Recipe Summary

Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Whisk together egg and buttermilk in a shallow bowl or pie plate.

  • Combine cornmeal, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 cup flour in another shallow bowl or pie plate.

  • Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

  • 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.

  • 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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