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Saute of Shrimp over Fried Green Tomatoes with Warm Remoulade Sauce (Emeril Lagasse) Recipe

Saute of Shrimp over Fried Green Tomatoes with Warm Remoulade Sauce (Emeril Lagasse) Recipe

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Saute of Shrimp over Fried Green Tomatoes with Warm Remoulade Sauce (Emeril Lagasse)

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Ingredients:

Serving

1/4 cup freshly squeezed lemon juice
1/2 cup chopped sweet onions
1/2 cup chopped green onions (green and white parts )
1/4 cup chopped celery
2 tbsp prepared horseradish
3 tbsp creole or whole-grain mustard
3 tbsp prepared yellow mustard
3 tbsp ketchup
3/4 cup vegetable oil, plus 1 cup, for frying
3 tbsp chopped parsley
1 tsp salt
1/4 tsp cayenne pepper
2 lb peeled and deveined medium shrimp
2 tsp plus 2 tbsp essence , recipe follows
3 tbsp butter
1/2 cup minced onions
1/2 cup small- diced green pepper
24 slices fresh green tomatoes, 1/4-inch thick each (about 6 large green tomatoes)
freshly ground black pepper
1 2/3 cups all-purpose flour
2 tbsp cornstarch
4 large eggs
2 tbsp milk
1 1/2 cups yellow cornmeal
3 tbsp chopped green onions, green part only, for garnish
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

Combine the lemon juice, sweet onions, green onions, celery, horseradish, mustards, and ketchup in the bowl of a food processor. Process on high for 30 seconds. With the machine running slowly drizzle 3/4 cup of the vegetable oil into the food processor until well incorporated and slightly thickened. Add the parsley, 1/2 teaspoon of the salt, and the cayenne pepper. Pulse to combine. Use immediately or store in the refrigerator in an airtight container. (The remoulade will keep for several days in the refrigerator.)
Place the shrimp in a medium bowl and season with 2 teaspoons of the Essence and the remaining 1/2 teaspoon of salt. Melt the butter in a large saute pan over medium-high heat. Add the onions and peppers. Saute for 1 minute. Add the shrimp and continue to saute for 2 to 3 minutes. Add the remoulade sauce, bring the mixture to a simmer, and cook for 1 minute. Cover and keep warm over low heat.
Season the tomatoes with salt and freshly ground black pepper, to taste. Place the 1 cup of the flour in a small bowl with the cornstarch and mix well. In a separate bowl, whisk together the eggs and milk. In a third bowl, combine the remaining 2/3 cup flour, the cornmeal, and the remaining 2 tablespoons of Essence. Dredge each slice of tomato in the flour mixture. Dip each slice in the egg wash, letting the excess drip off. Finally, dredge each slice in the cornmeal mixture, coating completely.
Heat 1/2 cup of oil in a large saute pan over medium-low heat. When the oil is hot, pan-fry the tomatoes, in batches, until golden and crispy on both sides, about 1 1/2 to 2 minutes per side. Add the remaining 1/2 cup of oil to the saute pan as needed, preheating the oil before frying the tomatoes. Remove the browned tomatoes and drain on paper towels. Season lightly with salt, to taste.
To serve, lay 3 tomatoes in the center of each plate. Spoon 1/4 of the warm sauce over each plate of tomatoes. Garnish with green onions and serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	794.54 Kcal (3327 kJ)
Calories from fat	323.29 Kcal
		% Daily Value*
Total Fat	35.92g	55%
Cholesterol	170.28mg	57%
Sodium	3625.1mg	151%
Potassium	851.75mg	18%
Total Carbs	100.15g	33%
Sugars	8.82g	35%
Dietary Fiber	8.99g	36%
Protein	21.29g	43%
Vitamin C	49mg	82%
Vitamin A	0.1mg	4%
Iron	5.8mg	32%
Calcium	129.4mg	13%

Amount Per 100 g
Calories	179.36 Kcal (751 kJ)
Calories from fat	72.98 Kcal
		% Daily Value*
Total Fat	8.11g	55%
Cholesterol	38.44mg	57%
Sodium	818.36mg	151%
Potassium	192.28mg	18%
Total Carbs	22.61g	33%
Sugars	1.99g	35%
Dietary Fiber	2.03g	36%
Protein	4.81g	43%
Vitamin C	11.1mg	82%
Iron	1.3mg	32%
Calcium	29.2mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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