FRIED GREEN TOMATOES WITH SHRIMP AND REMOULADE SAUCE
RECIPE BY CHEF CHRIS ZAPALOWSKI OF HOMEWOOD GOURMET
Yield: about 6 salad servings
1 cup mayonnaise
1/3 cup ketchup
1/4 cup Creole mustard
3/4 cup finely diced pickles
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1 tablespoon grated onion
3 medium-size, firm green tomatoes
1 cup whole milk buttermilk
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup corn flour
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch of cayenne pepper
18-20 medium-sized peeled, boiled shrimp
Garnish: Mache lettuce or fresh arugula
TO PREPARE THE REMOULADE:
Whisk together mayonnaise, ketchup, mustard, pickles, horseradish, lemon juice and onion. Cover and chill until ready to serve.
TO PREPARE THE FRIED GREEN TOMATOES:
Pour the oil to a depth of ½-inch in a large heavy-bottomed skillet. Heat oil to 375°F over medium-high heat.
Slice the tomatoes into 1/3-inch thick slices and toss in the buttermilk. Whisk together flour, cornmeal, corn flour, salt, pepper and cayenne. Dredge tomatoes in cornmeal mixture.
Place tomato slices in preheated oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle with additional salt, if needed.
Place 2 to 3 fried green tomatoes on each of 6 serving plates. Top each stack with 2 tablespoons Remoulade Sauce and 3 shrimp. Garnish with lettuce and serve immediately.
GDA Cooking - August 10, 2012
1720 Valley View Drive