Name: Fried Green Tomatoes with Shrimp Remoulade
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Creole mustard - ½ cup; Olive oil - ½ cup; Ketchup - 2 tablespoons; Worcestershire sauce - 1 teaspoon; Prepared horseradish - 2 teaspoons; Garlic, chopped - 2 cloves; Lemon juice - 1 tablespoon; Minced onion - 2 teaspoons; Chopped green onion - 2 teaspoons; Paprika - 2 teaspoons; Ground black pepper - ¼ teaspoon; Cayenne pepper - ⅛ teaspoon; Chopped fresh parsley - 2 teaspoons; Cooked medium shrimp, shelled and deveined - 24; Buttermilk - 1 cup; Egg - 1; Yellow cornmeal - 2 cups; Green tomatoes, sliced 1/2 inch thick - 3 large; Olive oil, or as needed - ¼ cup; Mixed salad greens - 2 cups; Chopped green onion - 3 tablespoons

Ingredients for - Fried Green Tomatoes with Shrimp Remoulade

1. Creole mustard ½ cup

2. Olive oil ½ cup

3. Ketchup 2 tablespoons

4. Worcestershire sauce 1 teaspoon

5. Prepared horseradish 2 teaspoons

6. Garlic, chopped 2 cloves

7. Lemon juice 1 tablespoon

8. Minced onion 2 teaspoons

9. Chopped green onion 2 teaspoons

10. Paprika 2 teaspoons

11. Ground black pepper ¼ teaspoon

12. Cayenne pepper ⅛ teaspoon

13. Chopped fresh parsley 2 teaspoons

14. Cooked medium shrimp, shelled and deveined 24

15. Buttermilk 1 cup

16. Egg 1

17. Yellow cornmeal 2 cups

18. Green tomatoes, sliced 1/2 inch thick 3 large

19. Olive oil, or as needed ¼ cup

20. Mixed salad greens 2 cups

21. Chopped green onion 3 tablespoons

How to cook deliciously - Fried Green Tomatoes with Shrimp Remoulade

1 . Stage

In a medium bowl, stir together mustard, 1/2 cup olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion and 2 teaspoons of green onion. Season with paprika, pepper, cayenne pepper and parsley. Gently stir in the shrimp until evenly distributed. Cover and refrigerate until needed.

2 . Stage

In a shallow bowl, whisk together the buttermilk and egg with a fork. Spread the cornmeal out on a plate. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add more if needed to maintain an even coating of oil in the bottom of the skillet.

3 . Stage

Dip the tomato slices in the buttermilk and egg, then dip into the cornmeal to coat thoroughly. Fry slices in the hot oil until golden brown on each side, about 5 minutes per side. Transfer to a paper towel-lined plate and continue breading and frying the remaining tomato slices.

4 . Stage

To serve, arrange salad greens on six plates. Top each one with two slices of fried green tomato, then spoon some of the shrimp remoulade over the tomatoes and sprinkle with the remaining green onion to garnish.