Fried Green Tomatoes with Shrimp Remoulade is a Southern classic that pairs the tangy, crispy bite of green tomatoes with the creamy, slightly spicy flavor of shrimp remoulade. This dish is perfect as an appetizer or a light main course, bringing together the fresh taste of summer produce with the rich, zesty flavors of the remoulade. The fried green tomatoes add a satisfying crunch, while the shrimp remoulade provides a delightful contrast with its smooth texture and burst of flavor. Whether you’re hosting a dinner party or just looking to enjoy a taste of the South, this recipe is sure to impress.
Ingredients:
For the Fried Green Tomatoes:
- 4 large green tomatoes, sliced into 1/4-inch thick rounds
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- Vegetable oil for frying
For the Shrimp Remoulade:
- 1/2 lb cooked shrimp, peeled and deveined
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp capers, drained and chopped
- 2 tbsp finely chopped dill pickles
- 1 tbsp lemon juice
- 1 tsp hot sauce (adjust to taste)
- 1 tsp smoked paprika
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
- Prepare the Tomatoes:
- Place the tomato slices in a shallow dish and pour the buttermilk over them. Let them soak for about 10 minutes.
- Breading:
- In a shallow bowl, combine the flour, cornmeal, garlic powder, paprika, cayenne pepper, salt, and pepper.
- Remove the tomato slices from the buttermilk, allowing any excess to drip off, and dredge them in the flour mixture, coating them evenly.
- Frying:
- In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat.
- Once the oil is hot, fry the tomato slices in batches until golden brown and crispy, about 2-3 minutes per side.
- Transfer the fried tomatoes to a paper towel-lined plate to drain any excess oil.
- Make the Shrimp Remoulade:
- In a medium bowl, combine the mayonnaise, Dijon mustard, capers, chopped dill pickles, lemon juice, hot sauce, smoked paprika, and minced garlic.
- Mix until smooth, then fold in the cooked shrimp. Season with salt and pepper to taste.
- Serve:
- Arrange the fried green tomatoes on a serving platter.
- Spoon the shrimp remoulade over the top of the tomatoes or serve it on the side as a dipping sauce.
- Garnish with fresh herbs, such as parsley or chives, if desired.
Enjoy your crispy and flavorful Fried Green Tomatoes with Shrimp Remoulade as a delightful Southern treat!
