August 5, 2009

Fried Green Tomatoes with Shrimp Remoulade

Shrimp of the Week

A staple in southern comfort foods, this is the quintessence of fine eatin’ and not only in New Orleans, but up and down the gulf coast.

Fried Green Tomatoes with Shrimp Remoulade
6 servings

2 teaspoons salt
1 teaspoon concentrated shrimp and crab boil
2 tablespoons Creole seasoning
1 1/2 pounds medium shrimp (40 to 50 count), peeled and deveined
3/4 cup mayonnaise
1/4 cup Creole mustard
2 green onions, minced
1 rib celery, finely minced
1 tablespoon prepared horseradish
1 teaspoons hot pepper sauce
1 teaspoon lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon paprika

Green Tomatoes:
1 cup seasoned shrimp-fry
3 tablespoons grated Parmesan
4 large green tomatoes, each cut into 4 slices (1/2-inch thick)
1/2 cup buttermilk
1/2 cup canola oil, for frying
Creole Seasoning

Bring 1-quart of water to a boil in a medium saucepan, add salt, shrimp & crab boil concentrate and Creole seasoning. Add shrimp and return to boil, then remove from heat. Let stand 5 minutes to cook the shrimp. Drain the shrimp well and cool to room temperature.
Mix remaining ingredients in large bowl until well blended. Add shrimp mixing well, cover and refrigerate at least 1 hour to blend flavors.

For the tomatoes, place shrimp-fry and Parmesan cheese in a shallow dish. Dip tomato slices in buttermilk to moisten. Coat on both sides with shrimp-fry. Only coat ones for immediate frying.
Heat 1/4 cup of the oil in large skillet on medium heat. Fry tomato slices, a few at a time, 2 to 3 minutes per side or until golden brown. Drain on paper towels. Sprinkle tomato slices lightly with Creole seasoning. Keep warm while frying remaining tomato slices, adding remaining 1/4 cup oil as needed.
Serve Fried Green Tomatoes topped with the Shrimp Remoulade.

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