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