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