Fried green tomatoes with shrimp in remoulade
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This dish is a Cajun dish traditionally prepared in the southern United States. Shrimp are poached in a spicy broth and served with a remoulade sauce made with spicy Creole mustard, ketchup, mayonnaise, hot sauce, chopped fresh herbs, and other spices. Fried green tomatoes in a crispy breading are served as a side dish. To make this, green tomatoes are sliced into thick rounds, dipped in buttermilk, coated in cornmeal, and pan-fried in vegetable oil. The result is a crispy, golden-brown crust with a juicy tomato underneath.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Breaded green tomatoes
- 8 thin slices of green tomatoes (0.5 - 0.8 cm thick)
- 1 cup finely ground corn grits
- 1 cup of sour milk or kefir
- 0.5 cups vegetable oil
Remoulade
- 1/4 cup Creole mustard (or other hot mustard)
- 2 tbsp. ketchup
- 0.5 tsp Worcestershire sauce
- 1 teaspoon crushed garlic
- 0.5 tsp freshly squeezed lemon juice
- 2 tsp paprika
- 1/8 tsp white pepper
- A pinch of cayenne pepper
- 1 teaspoon of sugar
- 1/4 cup extra-virgin olive oil
- 0.5 cup chopped celery
- 0.5 tsp chopped fresh parsley
- 0.5 tbsp chopped onion
- 0.5 tbsp finely chopped green onions (green part only)
- 1 tbsp mayonnaise
- Hot sauce, to taste
Shrimps
- 0.7 kg medium shrimp, peeled and deveined (leave the tails on)
- 1 lemon, thinly sliced
- 4 tsp hot sauce
- 2 bay leaves
- 1 carrot, chopped
- 1 teaspoon Worcestershire sauce
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Cooking the dish according to the recipe:
- Prepare the remouladeIn a large bowl, combine the mustard, ketchup, Worcestershire sauce, garlic, lemon juice, paprika, white pepper, cayenne pepper, and sugar; season with salt. Slowly whisk in the olive oil. Then stir in the celery, parsley, onion, green onions, mayonnaise, and hot sauce. Cover and refrigerate until ready to serve.
- Prepare the shrimpTo make: Bring 2 quarts of water to a boil in a large saucepan. Add 3 tablespoons of salt, lemon slices, hot sauce, bay leaf, carrots, and Worcestershire sauce; simmer for 10 to 15 minutes. Add the shrimp and return to a boil, then reduce heat and simmer until the shrimp are opaque and firm, 5 to 7 minutes. Drain and run the shrimp under cold water to stop cooking. Discard the carrots, lemon slices, and bay leaf. Cover the shrimp and refrigerate until completely chilled.
- Fry the tomatoesIn a shallow bowl, combine cornmeal, 1/4 teaspoon salt, and 1 teaspoon black pepper. Pour the sour milk into another shallow bowl. Heat the vegetable oil in a large, deep frying pan over medium-high heat. Dip the tomato slices in the sour milk, then coat them in the cornmeal, shaking off any excess. Fry until golden brown, 1-2 minutes per side.
- Place 2 fried tomato slices on each plate. Top with shrimp and drizzle with remoulade.
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