Shrimp Remoulade Recipe
poached gulf shrimp, fried green tomato, avocado, creole remoulade
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Ingredients
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Shrimp
Fried Green Tomatoes
Avocado
Creole Remoulade
Method
Shrimp Preparation
- 1
Poach the Shrimp
In a large pot, bring 4 cups of water to a boil. Add Old Bay seasoning and the whole lemon, squeezed to release juice. Once boiling, add the shrimp and cook for 2-3 minutes or until the shrimp are opaque and pink. Remove the shrimp and place them in an ice bath to stop the cooking process. Drain and set aside.
Fried Green Tomatoes
- 2
Prepare the Tomatoes
Slice the green tomatoes into 1/2 inch thick slices. Season with salt and black pepper. Set aside.
- 3
Dredge the Tomatoes
In one bowl, place the buttermilk. In another bowl, combine cornmeal, all-purpose flour, salt, and black pepper. Dip each tomato slice into buttermilk, then coat with the cornmeal mixture.
- 4
Fry the Tomatoes
In a large skillet, heat oil over medium-high heat. Fry the coated tomato slices for 2-3 minutes on each side or until golden brown. Remove and drain on paper towels.
Avocado Preparation
- 5
Creole Remoulade Preparation
- 6
Make the Remoulade
In a bowl, mix together mayonnaise, Dijon mustard, capers, horseradish, Worcestershire sauce, hot sauce, paprika, garlic powder, salt, and black pepper until well combined.
Assembly
- 7
Plate the Dish
On a serving platter, layer the fried green tomatoes. Top each with a spoonful of the avocado mixture, then add the poached shrimp. Drizzle with Creole remoulade and serve immediately.