Fried Green Tomatoes with Shrimp and Remoulade Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
3 cups vegetable oil |
2 eggs |
1 cup milk |
10 ounces hot sauce (recommended: crystal) |
2 green tomatoes, 1/4-inch slices |
1 cup all-purpose flour |
2 cups italian breadcrumbs |
4 cups water |
2 tablespoons dry crab boil seasoning |
1 onion, sliced |
1 lemon, sliced |
2 ounces hot sauce (recommended: crystal) |
8 large shrimp, shell on |
1/2 cup mayonnaise |
1 ounce creole mustard |
1/2 ounce horseradish |
1/2 ounce lemon juice |
1 teaspoon worcestershire sauce |
2 slashes hot sauce (recommended: tabasco) |
shredded lettuce, for serving |
Directions:
1. For the tomatoes: Heat the oil in a deep frying pan or cast iron skillet to 350 degrees F.
2. Beat the eggs, milk, and hot sauce in a shallow dish. Put the flour and breadcrumbs in 2 separate shallow dishes. Dip the tomato slices in the flour, then the egg wash, and then the breadcrumbs. Transfer to the oil and fry until golden brown, 1 to 2 minutes. Drain on paper towels and keep warm until ready to serve.
3. For the shrimp: Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp. Boil until the shrimp turn pink. Peel.
4. For the sauce: Combine the mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
5. To serve: Line a plate with shredded lettuce. Add 2 slices fried green tomatoes. Top each tomato with 1 boiled shrimp. Fill a squeeze bottle with the remoulade sauce and drizzle decoratively.
6. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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