Jul 14 2026
Restaurants›Brasserie Byronz›Gulf Shrimp Remoulade Recipe

Gulf Shrimp Remoulade Recipe

Inspired by Brasserie Byronz
Time1h 30m
Serves4

citrus poached shrimp, creole remoulade, fried green tomato, mixed greens on French bread with house-fried potato chips

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Ingredients

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Shrimp

Creole Remoulade

Fried Green Tomatoes

Assembly

Method

Shrimp Preparation

  1. 1

    Poach the Shrimp

    In a large pot, combine water, lemon juice, Old Bay seasoning, and salt. Bring to a boil.

  2. 2

    Add Shrimp

    Once boiling, add shrimp and cook until they turn pink, approximately 2-3 minutes. Remove from heat and let cool in the poaching liquid.

  3. 3

    Drain and Chill

    Drain shrimp and place them in the refrigerator to chill while you prepare the remoulade and other components.

Creole Remoulade Preparation

  1. 4

    Mix Ingredients

    In a bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, parsley, green onion, paprika, garlic powder, and salt.

  2. 5

    Whisk Together

    Whisk all ingredients until smooth and well combined. Adjust seasoning to taste.

  3. 6

    Chill

    Cover and refrigerate for at least 30 minutes to let the flavors meld.

Fried Green Tomatoes Preparation

  1. 7

    Prepare Tomatoes

    Slice green tomatoes into 1/4-inch thick rounds.

  2. 8

    Set Up Breading Station

    In one bowl, place flour; in a second bowl, whisk eggs and buttermilk together; and in a third bowl, place cornmeal.

  3. 9

    Bread the Tomatoes

    Dip each tomato slice first in flour, then in the egg mixture, and finally coat with cornmeal.

  4. 10

    Fry the Tomatoes

    In a large skillet, heat vegetable oil over medium-high heat. Fry the tomatoes in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.

Assembly

  1. 11

    Prepare the Bread

    Slice the French bread into sandwich-sized pieces.

  2. 12

    Assemble the Sandwich

    On each slice of bread, layer mixed greens, poached shrimp, fried green tomatoes, and a generous dollop of Creole remoulade.

  3. 13

    Serve with Chips

    Serve the sandwiches with house-fried potato chips on the side.

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