Fried Green Tomatoes with Shrimp and Remoulade Sauce

By á-3162

Ingredients

• 3 cups vegetable oil
• 2 eggs
• 1 cup milk
• 10 ounces hot sauce (recommended: Crystal)
• 2 green tomatoes, 1/4-inch slices
• 1 cup all-purpose flour
• 2 cups Italian breadcrumbs
• 4 cups water
• 2 tablespoons dry crab boil seasoning
• 1 onion, sliced
• 1 lemon, sliced
• 2 ounces hot sauce (recommended: Crystal)
• 8 large shrimp, shell on
• 1/2 cup mayonnaise
• 1 ounce Creole mustard
• 1/2 ounce horseradish
• 1/2 ounce lemon juice
• 1 teaspoon Worcestershire sauce
• 2 slashes hot sauce (recommended: Tabasco)
• Shredded lettuce, for serving

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

For the tomatoes: Heat the oil in a deep frying pan or cast iron skillet to 350 degrees F.

Beat the eggs, milk, and hot sauce in a shallow dish. Put the flour and breadcrumbs in 2 separate shallow dishes. Dip the tomato slices in the flour, then the egg wash, and then the breadcrumbs. Transfer to the oil and fry until golden brown, 1 to 2 minutes. Drain on paper towels and keep warm until ready to serve.

For the shrimp: Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp. Boil until the shrimp turn pink. Peel.

For the sauce: Combine the mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, and hot sauce.

To serve: Line a plate with shredded lettuce. Add 2 slices fried green tomatoes. Top each tomato with 1 boiled shrimp. Fill a squeeze bottle with the remoulade sauce and drizzle decoratively.