Pan-Fried Green Tomatoes with Shrimp Remoulade

From the kitchen of Chef John Besh’s Restaurant August, this traditional southern dish of fried green tomatoes gets a Creole twist with the zing of remoulade.

Makes 6 servings.

Prep Time: 30 minutes

Refrigerate Time: 1 hour

Cook Time: 15 minutes

Ingredients

Shrimp Remoulade:

1 quart water

4 teaspoons salt

1 1/2 pounds pounds medium shrimp (40 to 50 count), peeled and deveined

1 teaspoon ZATARAIN'S® Concentrated Shrimp and Crab Boil

3/4 cup mayonnaise

1/4 cup ZATARAIN'S® Creole Mustard

1 shallot, minced

1 tablespoon ZATARAIN'S® Creole Seasoning

1 tablespoon ZATARAIN'S® Prepared Horseradish

1 teaspoon lemon juice

1/2 teaspoon minced garlic

1/2 teaspoon paprika

1/4 teaspoon celery salt

Fried Green Tomatoes:

1 cup ZATARAIN'S® Seasoned Shrimp-Fri

3 large green tomatoes, each cut into 4 slices (1/2-inch thick)

1/2 cup buttermilk

1/2 cup canola oil, for frying

ZATARAIN'S® Creole Seasoning

Directions

1. For the Remoulade, bring water and salt to boil in medium saucepan. Add shrimp and Shrimp & Crab Boil; return to boil. Remove from heat. Let stand 5 minutes. Drain shrimp well. Cool to room temperature. Coarsely chop shrimp. Mix remaining Remoulade ingredients in large bowl until well blended. Add shrimp; mix well. Cover. Refrigerate at least 1 hour to blend flavors.

2. For the Tomatoes, place Shrimp Fri in shallow dish. Dip tomato slices in buttermilk to moisten. Coat on both sides with Shrimp-Fri.

3. Heat 1/4 cup of the oil in large skillet on medium heat. Fry tomato slices, a few at a time, 2 to 3 minutes per side or until golden brown. Drain on paper towels. Sprinkle tomato slices lightly with Creole Seasoning, if desired. Keep warm while frying remaining tomato slices, adding remaining 1/4 cup oil as needed. Serve Fried Green Tomatoes topped with Shrimp Remoulade.

Nutritional Info per 1 serving


Calories: 522	Sodium: 2626


Fat: 38	Carbohydrates: 24


Cholesterol: 179	Fiber: 1


Protein: 21