Shrimp Remoulade Recipe
fried green tomatoes, chilled gulf shrimp, cherry tomatoes, pickled okra, remoulade sauce
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Ingredients
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Fried Green Tomatoes
Chilled Gulf Shrimp
Remoulade Sauce
Garnishes
Method
Fried Green Tomatoes
- 1
Prepare the Tomatoes
Slice the green tomatoes into 1/4 inch thick slices. Season with salt and pepper.
- 2
Breading Process
Set up a breading station with one bowl for buttermilk, another for flour, and a third for cornmeal. Dip each tomato slice in flour, then buttermilk, and finally coat with cornmeal.
- 3
Fry the Tomatoes
Heat oil in a large skillet over medium-high heat. Fry the breaded tomato slices until golden brown, about 3-4 minutes per side. Drain on paper towels.
Chilled Gulf Shrimp
- 4
- 5
Chill the Shrimp
Remove the shrimp from the pot and transfer to an ice bath to stop cooking. Once cooled, drain and set aside.
Remoulade Sauce
- 6
Combine Ingredients
In a medium bowl, whisk together mayonnaise, Dijon mustard, horseradish, lemon juice, Worcestershire sauce, hot sauce, paprika, salt, and pepper until smooth.
- 7
Chill the Sauce
Cover and refrigerate the remoulade sauce for at least 30 minutes before serving to allow flavors to meld.
Assemble the Dish
- 8
Prepare the Plate
On a serving platter, arrange the fried green tomatoes as a base. Top with chilled shrimp, halved cherry tomatoes, and pickled okra.
- 9
Serve with Sauce
Serve the assembled dish with the remoulade sauce drizzled on top or on the side for dipping.
