Being from the South I know you all love your fried green tomatoes.  If you don’t here is your chance to check out this recipe. If for some reason you cannot eat shrimp just leave that part out, and if you like shrimp then you are in for a treat! Try this recipe and let me know how it came out.  If you don’t have your own tomatoes growing I bet you know someone who does.  Fresh is always better, and of course happy eating!

For the Remoulade:

1⁄4 cup Creole mustard (or spicy mustard)

2 tablespoons ketchup

1⁄2 teaspoon Worcestershire sauce

1 teaspoon minced garlic

1⁄2 teaspoon fresh lemon juice

2 teaspoons paprika

1/8 teaspoon white pepper

Pinch of cayenne pepper

1 teaspoon sugar

Kosher salt

1⁄4 cup extra-virgin olive oil

1⁄2 cup minced celery

1⁄2 teaspoon minced fresh parsley

1⁄2 tablespoon minced onion

1⁄2 tablespoon finely chopped scallion (green part only)

1 tablespoon mayonnaise

Hot sauce, to taste

For the Shrimp:

Kosher salt

1 lemon thinly sliced

4 teaspoons hot sauce

2 bay leaves

1 carrot, sliced

1 teaspoon Worcestershire sauce

1 1⁄2 pounds medium shrimp, peeled and deveined (tails intact)

For the Tomatoes: 

1 cup fine cornmeal

Kosher salt and freshly ground black pepper

1 cup buttermilk

1⁄2 cup vegetable oil

8 thick slices green tomatoes (1/4 to 1/3 inch thick)

1. Make the remoulade:  Mix the Mustard, ketchup, Worcestershire sauce, garlic, lemon juice, paprika, white pepper, cayenne and sugar in a large bowl; season with salt.  Whisk in the olive oil in a slow stream until blended.  Whisk in the celery, parsley, onion, scallion, mayonnaise and hot sauce.  Cover and refrigerate until ready to serve.

2. Prepare the shrimp:  Bring 2 quarts water to a boil in large pot.  Add 3 tablespoons salt, the lemon slices, hot sauce, bay leaves, carrot and Worcestershire sauce; boil 10 to 15 minutes.  Add the shrimp and return to a boil, then reduce the heat and simmer until the shrimp are opaque and just firm, 5 to 7 minutes.  Drain the shrimp and run under cold water to stop the cooking.  Discard the carrot, lemon slices and bay leaves. Cover the shrimp and refrigerate until cold.

3. Fry the tomatoes; Mix the cornmeal, 1⁄4 teaspoon salt and 1/8 teaspoon black pepper in a shallow dish.   Put the buttermilk in another shallow dish.  Heat the vegetable oil in a large deep skillet over medium-high heat.  Dip the tomato slices in the buttermilk, then coat with the cornmeal, shaking off the excess.  Fry until golden brown, 1 to 2 minutes per side.

4. Place 2 fried tomato slices on each plate.  Top with the shrimp and drizzle with the remoulade.

Katherine Aras

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