Makes 12 servings

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

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 4

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

Step 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.

Step 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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