Fried Green Tomato & Shrimp Napoleon Recipe

Prepare tomatoes

Slice the green tomatoes into 1/2-inch thick rounds. Pat dry with paper towels. You should have about 8–10 slices from 3 cups worth of tomatoes.

Set up breading stations

Place the 1 cup all-purpose flour in a shallow dish and season with 1/2 tsp black pepper and 1 tsp kosher salt. In a second shallow dish whisk the 2 eggs with 1/2 cup buttermilk until blended. In a third shallow dish combine 1/2 cup fine cornmeal with the remaining 1/4 tsp black pepper (if desired).

Bread the slices

Dredge each tomato slice first in flour (shake off excess), then dip into the egg-buttermilk mixture, then press into the cornmeal mixture to coat evenly. Set coated slices on a wire rack while heating oil.

Fry tomatoes

Pour vegetable oil into a large skillet to reach about 1/4 inch depth (about 1 cup). Heat over medium-high until oil registers 350°F (or a small breadcrumb sizzles immediately). Fry tomato slices in batches, 2–3 minutes per side, until golden brown and crisp. Transfer to a paper-towel-lined plate and keep warm in a 200°F oven while you finish remaining slices.

Make goat cheese spread

In a small bowl, combine 6 oz soft goat cheese with 2 tbsp whole milk or cream. Stir until smooth and spreadable. Fold in 1 tbsp minced chives and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning. Transfer to a piping bag or small spoon for assembly.

Season shrimp

Pat 12 large shrimp dry. In a bowl whisk together 1 tsp paprika, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp cayenne, 1/4 tsp dried thyme, 1/4 tsp dried oregano, 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss shrimp with 1 tbsp olive oil and the spice blend to coat evenly.

Skewer shrimp

Thread 6 shrimp onto each of 2 skewers in a slight curl so they cook evenly. Reserve any excess spice in the bowl.

Cook shrimp

Heat a cast-iron or heavy skillet over medium-high heat until very hot. Add the shrimp skewers and sear 1.5–2 minutes per side, pressing briefly so spices crust against the pan, until shrimp are opaque and just cooked through (internal temp ~120–125°F). Alternatively, broil on high for 2–3 minutes per side. Remove from heat and let rest 1 minute.

Sauté aromatics

In a small saucepan melt 2 tbsp unsalted butter over medium heat. Add 1 finely minced shallot and sauté 1–2 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Make roux and sauce

Sprinkle in 1 tsp flour and stir 30 seconds. Slowly whisk in 3 tbsp low-sodium chicken stock, then whisk in 1 cup heavy cream. Bring to a gentle simmer, stirring frequently, until sauce thickens slightly, about 3–4 minutes.

Season sauce

Whisk in 1 tsp Cajun seasoning, 1/2 tsp hot sauce (optional), 1/2 tsp lemon juice, 1/4 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust salt or heat. Keep warm on the lowest heat setting, stirring occasionally.

Plate sauce

Spoon about 2–3 tablespoons of the warm Cajun cream sauce onto each plate, spreading into a shallow circle where the Napoleon will sit.

Build Napoleons

Place one fried green tomato slice on top of the sauce. Pipe or spoon about 1 tablespoon of the goat cheese mixture onto the tomato. Add a second fried tomato slice on top and repeat with another tablespoon of goat cheese. Top with a third fried tomato slice (or stack two slices total if your tomatoes are thin) to create a 2–3 layer Napoleon.

Top with shrimp

Lay a blackened shrimp skewer across the top of each Napoleon (1 skewer per 2 servings if skewers are long; otherwise remove shrimp and fan 3 shrimp atop each Napoleon).

Garnish and serve

Finish with a few microgreens or baby arugula, a sprinkle of extra sliced chives, and a lemon wedge. Serve immediately while shrimp are hot and tomatoes are crisp.