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Putting leftover green tomatoes to good use with a recipe for crisp, savory fried green tomatoes topped with garlicky sautéed shrimp and a super simple remoulade.
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Fried Green Tomatoes with Sautéed Shrimp and a Quick Remoulade
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Putting leftover green tomatoes to good use with a recipe for crisp, savory fried green tomatoes topped with garlicky sautéed shrimp and a super simple remoulade.
Recipe Type: Dinner
Cuisine: American
Keyword: fried green tomatoes
Makes: 4 servings
Author: Elizabeth Stark
Ingredients
Remoulade
  • 1/2 cup mayonnaise (I prefer Duke’s)
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons prepared horseradish
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 2 tablespoons minced parsley,
  • 2 tablespoons minced chives
  • sea salt to taste
Tomatoes
  • 6 medium-sized green tomatoes, cored and sliced 1/2-inch thick
  • 1 teaspoon sea salt, divided
  • 1 teaspoon fresh ground black pepper, divided
  • 2 eggs, lightly beaten
  • 1 cup finely ground yellow cornmeal
  • 1 ounce finely grated Parmesan (about 1 cup grated)
  • 2 teaspoons smoked paprika
  • canola oil for frying
Shrimp
  • 2 tablespoons olive oil
  • 1 pound shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • sea salt
  • 1 tablespoon minced parsley, plus more for serving
  • 4 lime wedges, for serving
Instructions
  1. Working ahead of time, make the remoulade. In a medium bowl, use a fork to whisk together mayo, lemon juice, horseradish, Dijon, and spices. Fold in fresh herbs. Add sea salt to taste. Cover and set in fridge to chill 2 hours. Can be made 3 days ahead.
  2. When ready to cook tomatoes, sprinkle both sides generously with 1/2 teaspoon each sea salt and pepper.
  3. In a medium-sized bowl, use a fork to whisk together cornmeal, paprika, and 1/2 teaspoon each sea salt and pepper. Fold in Parmesan.
  4. In another bowl, toss to combine shrimp, garlic, olive oil, and a big pinch sea salt.
  5. Preheat oven to 200 degrees F. Set a cast iron skillet on the stove and turn heat just past medium. Pour in oil to a 1/4-inch depth. If oil begins to smoke at all, nudge heat down until smoking stops.
  6. While oil heats, dip tomato slices in egg mixture. Using tongs or a couple of forks, flip tomato in cornmeal, shake off excess, and set on a rimmed baking sheet.
  7. Working in batches of 5 or 6, carefully fry tomatoes 1 - 2 minutes per side, or until exterior is a deep golden hue. Use caution around the hot oil; use tongs or a fish spatula to flip tomatoes, taking care not to splash oil. Set cooked tomatoes on a paper towel-lined tray and keep warm in the oven. Repeat until all tomatoes are cooked.
  8. Meanwhile, heat a medium sauté pan over medium/medium-high heat. Add half the shrimp mixture and sauté, flipping once, just until shrimp turn pink and curl up, 3 - 4 minutes total. Repeat for the second batch. Toss cooked shrimp with parsley.

  9. To serve, layer fried green tomatoes on a plate, top with shrimp, and drizzle with remoulade and minced parsley. Garnish with a lime wedges, and serve.