Creole Shrimp & Fried Green Tomatoes Recipe

Slice and prep

Trim ends from the green tomatoes and slice into 1/2-inch thick rounds. Pat slices dry with paper towels to remove excess moisture.

Set up dredging stations

In one shallow bowl combine all-purpose flour, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp cayenne pepper. In a second bowl whisk eggs with buttermilk. In a third bowl combine cornmeal with the remaining 1 tsp kosher salt and 1/2 tsp black pepper.

Dredge

Working in batches, coat each tomato slice in flour (shake off excess), dip into the egg-buttermilk, then press into the cornmeal mixture to fully coat. Place on a rack while heating oil.

Fry

Pour vegetable oil into a large skillet to reach about 1/4 inch depth and heat over medium-high until oil reaches 350°F (or a drop of batter sizzles immediately). Fry tomato slices 2–3 minutes per side until golden brown and crisp. Don’t overcrowd the pan. Transfer to a paper towel-lined plate and season lightly with salt. Keep warm in a 200°F oven while finishing remaining slices.

Season shrimp

Pat shrimp dry. In a bowl toss shrimp with Creole seasoning, smoked paprika, 1/2 tsp salt, 1/2 tsp black pepper, and minced garlic. Let sit 5 minutes to absorb seasoning.

Sear shrimp

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until hot and shimmering. Add seasoned shrimp in a single layer and cook 1–2 minutes without moving, until the underside is slightly charred. Flip and cook another 1–2 minutes until just opaque and cooked through. Remove shrimp to a bowl and squeeze 1 tablespoon lemon juice over them. Do not overcook.

Char the corn

In the same skillet used for shrimp (wipe out if burned, leave fond), melt 1 tablespoon butter over medium-high heat. Add fresh corn kernels and cook without stirring for 1–2 minutes to develop char, then stir and cook another 2–3 minutes until slightly browned overall.

Add heat & herbs

Add the diced jalapeño and cook 30–45 seconds until fragrant. Stir in chopped chives and parsley, then remove from heat. Season to taste with a pinch of salt and pepper. Return the cooked shrimp to the pan and gently toss with the corn to combine and warm through (about 30 seconds).

Mix sauce

Whisk together mayonnaise, hot sauce, sour cream, apple cider vinegar, honey, garlic powder, paprika and 1/4 tsp salt until smooth and uniform. Taste and adjust heat or salt as desired. If you prefer a thinner sauce, add 1–2 teaspoons water or more vinegar to reach desired consistency.

To assemble, place 2–3 fried green tomato slices on each plate. Spoon a generous portion of creole shrimp and charred corn mixture over the tomatoes. Drizzle creamy buffalo sauce over the shrimp (about 1–2 tablespoons per serving) and sprinkle extra chopped chives on top. Serve immediately with lemon wedges on the side. Makes 4 servings.