Shrimp And Fried Green Tomatoes Recipe

Prepare tomatoes

Slice each green tomato into 1/3-inch thick rounds. You should get 3–4 slices per tomato depending on size. Pat slices dry on paper towels to remove excess moisture.

Set up breading stations

In a shallow bowl combine the flour, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, paprika, and cayenne. In a second bowl whisk the eggs with the buttermilk and 1 tablespoon hot sauce until smooth. In a third shallow bowl combine the cornmeal(s) and remaining 1 teaspoon kosher salt.

Bread the tomato slices

Working in batches, dredge each tomato slice first in seasoned flour, shaking off excess, then dip into the egg-buttermilk mixture, letting excess drip off, and finally press into the cornmeal mixture to coat thoroughly. Place coated slices on a wire rack while you heat the oil.

Fry

Pour vegetable oil into a large skillet to a depth of about 1/3 inch and heat over medium-high until a small piece of bread sizzles and browns within 30–45 seconds (about 350°F / 175°C). Fry tomato slices in a single layer for 2 to 3 minutes per side, until golden brown and crisp. Adjust heat as needed to avoid burning. Transfer to a paper towel-lined tray and keep warm in a 200°F (95°C) oven while you finish remaining slices.

Prepare shrimp

Pat shrimp dry with paper towels and season lightly with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and smoked paprika. Mince garlic finely.

Cook shrimp

In a large skillet over medium-high heat, add olive oil and 1 tablespoon of butter. When butter foams, add shrimp in a single layer and cook 1.5–2 minutes per side until pink and just cooked through. Remove shrimp to a plate.

Finish with garlic and lemon

Reduce heat to medium, add remaining 1 tablespoon butter, then add minced garlic and cook 20–30 seconds until fragrant (do not brown). Return shrimp to the pan, toss to coat, add lemon juice and chopped parsley, and warm through for 30 seconds. Taste and adjust seasoning if necessary.

Make remoulade

In a small bowl combine mayonnaise, Dijon, lemon juice, hot sauce, horseradish, chopped capers, paprika, smoked paprika, garlic powder, kosher salt, and black pepper. Whisk until smooth. Taste and adjust acidity or heat (add more lemon or hot sauce). Chill until ready to serve.

Arrange 2–3 fried green tomato slices on each appetizer plate. Top each stack with 3 cooked shrimp (or place shrimp leaning on the slices). Spoon a dollop (about 1 tablespoon) of remoulade next to or on top of the shrimp. Garnish with a sprinkle of chopped parsley and a lemon wedge. Serve immediately while tomatoes are crisp and shrimp are hot.