Fried Green Tomatoes with Shrimp Remoulade

Vegetables

The best of New Orleans paired with the Southern garden. The tomatoes should be fried at the last possible minute as quality suffers as time moves on.

Ingredients

Shrimp Remoulade

1 /4 cup celery, finely chopped

1 /3 cup onion, finely chopped

1 /2 cup Ketchup

1 1 /2 Tbsp Lemon juice, freshly squeezed

1 Tbsp Prepared horseradish

1 /2 cup Mayonnaise

1 1 /2 Tbsp Creole Seasoning, page xxxx

Fried Green Tomatoes

18 green tomato slices (approximately 3–4 large green tomatoes)

1 1 /2 cups Seasoned Flour, page xxx

1 1 /2 cups Eggwash (1 cup milk + 2 eggs)

1 1 /2 cup breadcrumbs

cottonseed oil for frying (1–3 cups depending on size of skillet or fryer used)

1 tsp Lawry’s Seasoned Salt

1 /2 tsp Garlic, minced

2 tsp fresh chopped parsley

1 cup cold boiled shrimp, roughly chopped

Instructions

Shrimp Remoulade

Place onion and celery into a mixing bowl. Add remaining ingredients, except shrimp and blend well. Fold in the shrimp and serve. Remoulade sauce tastes better if made at least one day in advance. Yield: 2 cups

Fried Green Tomatoes

Heat oil to 350.

Dip tomato into flour, then in egg wash, then lightly coat with breadcrumbs. Fry until golden brown. Drain on paper towels and hold in a warm oven at 175 degrees until all slices are fried.

Top with shrimp remoulade and serve

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