Fried Green Tomatoes with Shrimp Remoulade

Crispy, golden fried green tomatoes get a luxurious upgrade in this mouthwatering recipe for Fried Green Tomatoes with Shrimp Remoulade. Perfectly seasoned slices of green tomatoes are dredged in a spiced cornmeal coating, fried to perfection, and crowned with plump, juicy shrimp tossed in a zesty homemade remoulade sauce. With its balance of tangy, creamy, and savory flavors, this dish brings Southern comfort food to a whole new level. Great as a stunning appetizer or a light main course, it’s ideal for entertaining or adding a touch of elegance to your weekend meal. Dive into this irresistible combination of crunch and creamy decadence!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 large green tomatoes
• 1 lb shrimp (peeled and deveined)
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 cup buttermilk
• 1 large egg
• 1 tsp paprika
• 0.5 tsp cayenne pepper
• 1 tsp garlic powder
• 2 tsp salt
• 1 tsp black pepper
• 2 cups vegetable oil
• 0.5 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp hot sauce
• 1 tbsp capers (chopped)
• 2 tbsp green onions (chopped)
• 2 tbsp fresh parsley (chopped)

Directions

Step 1

Slice the green tomatoes into 1/4-inch thick rounds. Sprinkle both sides with 1 teaspoon of salt and set aside on a paper towel-lined plate for 10 minutes to draw out excess moisture.

Step 2

While the tomatoes rest, prepare the shrimp remoulade. In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce, chopped capers, green onions, and parsley. Season with 1/2 teaspoon of salt and black pepper. Cover and refrigerate.

Step 3

In a medium skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and sauté for 2-3 minutes on each side until cooked through and pink. Remove from heat and let them cool slightly before tossing in the prepared remoulade sauce.

Step 4

Set up the breading station for the tomatoes. Place the flour in one shallow bowl, whisk together buttermilk and egg in a second bowl, and mix the cornmeal, paprika, cayenne, garlic powder, and 1 teaspoon of salt in a third bowl.

Step 5

Pat the green tomatoes dry and dredge each slice first in the flour, then dip into the buttermilk-egg mixture, and finally coat with the seasoned cornmeal mixture. Press gently to ensure the coating adheres well.

Step 6

Heat the remaining vegetable oil in a deep skillet or Dutch oven over medium heat until it reaches 350°F (175°C). Fry the tomato slices in batches, about 2-3 minutes per side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain.

Step 7

To serve, arrange the fried green tomatoes on a serving platter. Top each slice with a spoonful of shrimp remoulade. Garnish with additional parsley if desired. Serve immediately.

Nutrition Facts

Serving size	(2335.8g)

Amount per serving	% Daily Value*
Calories	6545.1

Total Fat 541.7g	0%
Saturated Fat 76.6g	0%
Polyunsaturated Fat 271.2g
Cholesterol 1249.8mg	0%
Sodium 7356.7mg	0%
Total Carbohydrate 323.6g	0%
Dietary Fiber 25.9g	0%
Total Sugars 37.9g
Protein 158.4g	0%

Vitamin D 991.8IU	0%
Calcium 618.3mg	0%
Iron 17.5mg	0%
Potassium 3379.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.7%

Protein: 9.3%

Carbs: 19.0%