Classic Recipe: Fried Green Tomatoes with Shrimp Remoulade

Fried green tomatoes, a beloved staple in the South, are known for their crispy exterior and tangy, slightly tart flavor. Paired with succulent shrimp and a zesty remoulade sauce, you’ll enjoy a harmonious blend of textures and tastes. that has become a timeless favorite. The slight acidity of the tomatoes cuts through the richness of the fried coating and complements the tender shrimp perfectly, creating a satisfying and balanced dish.

The remoulade sauce comes in different styles but typically is made with mayonnaise, Creole mustard, spices and herbs. It adds a burst of flavor that ties everything together. The creamy, tangy, and slightly spicy profile enhances the overall dish, elevating it to a higher level of enjoyment. Whether enjoyed as a comforting lunch or a satisfying dinner, this classic Southern dish evokes a sense of nostalgia and tradition while satisfying the palate with vibrant and delicious flavors.

Local tomatoes are in high season now. Wild caught shrimp are delicious and this wonderful dish makes Dog Days dining a celebration of food and friendship.

Fried Green Tomatoes with Wild-caught Shrimp Remoulade.Photo byDown South Today

Fried Green Tomatoes with Shrimp Remoulade

Upperline Restaurant, New Orleans

Ingredients:

• 1/2 cup Creole mustard such as Zatarain’s
• 2 tablespoons ketchup
• 1 teaspoon Worcestershire sauce
• 2 teaspoons prepared horseradish
• 1 garlic clove, minced
• 1 teaspoon lemon juice
• 1 1/2 teaspoons paprika
• 1/4 teaspoon white pepper
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon cayenne
• Salt to taste
• 2 tablespoons olive oil
• 1/4 cup finely chopped celery ribs (leaves included)
• 1 1/2 teaspoons finely chopped parsley
• 1 tablespoon grated onion
• 1 tablespoon finely chopped green onion top
• Hot sauce to taste
• 1 cup yellow cornmeal
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 1 large egg
• 1 cup buttermilk
• 8 (1/2-inch) slices green tomatoes
• 1/2 cup vegetable oil
• 1/2 pound cooked and chilled wild caught shrimp

Preparation:

1. To make the remoulade, whisk together the mustard, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, paprika and white, black and cayenne peppers and season with salt to taste. While whisking, add the olive oil in a slow stream. Add the celery, parsley, onion and green onion and hot sauce to taste. Cover and refrigerate.
2. To make the tomatoes, whisk together the cornmeal, salt and pepper in a shallow dish. In a separate bowl, combine the egg and buttermilk. Dip the tomato slices in the egg mixture, then dredge through the seasoned cornmeal.
3. While your dredging, heat the oil in a large saute pan over a medium heat. Place tomato slices in the hot oil in a single layer, and cook until golden brown on the bottom, about 3 minutes. Flip and brown on the other side. They will be cooked through, but not mushy.
4. To serve, place the warm tomato slices on a plate and top with a few shrimp and a few spoonfuls of remoulade. Serve immediately.
5. Drinks: White wine like Albariño from Spain, Iced Tea with mint sprigs, Fresh Lemonade or Sangria.

Langiappe: Upperline, one of the finest restaurants in America, was among the best in New Orleans. It was a pleasure to dine there. Due to Covid, it closed permanently.

Dog Days.Photo byGeorgia Folk Artist Olivia Thomason