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egg buttermilk yellow cornmeal salt freshly ground pepper tomatoes vegetable oil shrimp Remoulade Sauce mixed greens
Viewed: 61 - Published at: 4 months agoIngredients
- 1 large egg
- 1 cup buttermilk
- 1 cup yellow cornmeal
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground pepper, or to taste
- 8 (1/2-inch-thick) slices all-green tomatoes (about 2 medium tomatoes)
- 6 tablespoons vegetable oil
- 24 medium shrimp (about 1/2 pound) peeled, cooked, and chilled
- 1 cup Remoulade Sauce, chilled
- Garnish: mixed greens
Method
- Ingredients for remoulade sauce
- 1/2 cup Creole mustard (for testing purposes, we used Zatarain's Creole Mustard)
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 2 teaspoons prepared horseradish
- 1 medium garlic clove, finely chopped (about 1 teaspoon)
- 1 teaspoon freshly squeezed lemon juice
- 1 1/2 teaspoons paprika
- 1/4 teaspoon ground white pepper
- 1/8 teaspoon finely ground black pepper
- 1/8 teaspoon cayenne pepper, or to taste
- Salt, to taste
- 2 tablespoons olive oil
- 1/4 cup finely chopped celery ribs, with leaves
- 1 1/2 teaspoons finely chopped fresh parsley
- 1 tablespoon grated white or yellow onion
- 1 tablespoon finely chopped green onion top
- Hot sauce (Crystal, Louisiana, or Tabasco brand), if desired
- Preparation
- 1. Stir together first 10 ingredients in a bowl. Taste and add salt as needed.
- 2. While whisking mixture, add olive oil in a slow stream. Add celery and next 3 ingredients; stir well. Add a few drops of hot sauce if spicier flavor is desired. Sauce should be spicy and tangy. Cover and refrigerate up to 3 weeks.
- Preparation
- 1. Whisk together egg and buttermilk in a medium bowl. Combine cornmeal, salt, and pepper in a shallow dish. Dip tomato slices in egg mixture, then coat with seasoned cornmeal.
- 2. Heat oil in a large saute pan over medium heat. Place tomato slices in pan in a single layer, and cook until golden brown on bottom, about 3 minutes. Flip and brown other side, about 3 minutes more. Interior should be cooked through but not mushy.
- 3. Place 2 tomato slices on each of 4 serving plates and top each slice with 3 shrimp. Spoon 1 1/2 tablespoons Remoulade Sauce over each slice, and garnish, if desired. Serve immediately.