Shrimp Remi Recipe
poached shrimp, creole remoulade, fried green tomato, frites, romaine
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Ingredients
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Shrimp
Creole Remoulade
Fried Green Tomatoes
Frites
Romaine
Method
Shrimp
- 1
Creole Remoulade
- 2
Prepare the Remoulade
In a medium bowl, combine the mayonnaise, Dijon mustard, horseradish, hot sauce, paprika, minced garlic, green onions, parsley, lemon juice, salt, and black pepper. Mix well until all ingredients are incorporated. Refrigerate for at least 30 minutes before serving.
Fried Green Tomatoes
- 3
Fry the Green Tomatoes
Set up a breading station with two shallow dishes: one for the buttermilk and another for a mixture of cornmeal, flour, salt, and pepper. Dip each tomato slice in buttermilk, then dredge in the cornmeal mixture. Heat oil in a skillet over medium-high heat. Fry the tomatoes in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
Frites
- 4
Prepare the Frites
Heat oil in a deep fryer or large pot to 350°F (175°C). Cut the russet potatoes into fries and rinse under cold water. Pat them dry with a towel. Fry the potatoes in batches for about 4-5 minutes until they are golden and crispy. Remove and drain on paper towels. Season with salt immediately.
Assembly
- 5
Assemble the Dish
On a plate, arrange a bed of chopped romaine lettuce. Top with poached shrimp, fried green tomatoes, and a generous dollop of creole remoulade. Serve with hot frites on the side.