Fried Green Tomatoes with Shrimp Remoulade

 I had this dish in New Orleans a few weeks back and I've been wanting to try and make it at home so I can enjoy it all year round.  So, first I need to find green tomatoes. Then, I needed to experiment with the shrimp remoulade because typically this is a cold dish but when I had it in New Orleans it was served warm over crispy fried green tomatoes.  Lastly, I needed to figure out a way to freeze the tomatoes so I can enjoy this in the heart of winter when there is no tomatoes in sight. 

Ingredients for Remoulade (sauce for about 2 people): 

Juice of 1.2 of lemon

1/2 cup vegetable oil

1 small shallot, minced

1/4 cup green onions, chopped

2 TBSP minced garlic

2 TBSP horseradish sauce

2 TBSP spicy mustard or Creole mustard

2 TBSP yellow mustard

2 TBSP ketchup

a few dashes of worcesteshire

1 TBSP chopped parsley

1 tsp salt

1/2 tsp pepper

1/4 tsp cayenne

Mix everything and reserve in the fridge for up to 2 days

Ingredients for Fried Green Tomatoes (I had 2 medium tomatoes which made a total of 8 slices):

Cornmeal ~ 1 cup, divided

Flour ~ 1/2 cup

Panko Bread crumbs ~ 1 cup

New Orleans Cooking School Joe's seasoning

salt and pepper

Pink of cayenne

1 egg

Splash of milk

Splash of warm water

1 cup canola oil for shallow frying

Directions for fried green tomatoes: 

1. Slice the tomatoes into thick slices - about 4-5 slices per tomato. 

2. Combine about 1/2 cup flour, 1/2 cup cornmeal along with some seasonings.  

3. Toss tomatoes slices in the flour/cornmeal mixture and lay out in a single layer. Freeze for 10 minutes.

4. Combine 1/2 of the leftover flour/cornmeal mix with the remaining cornmeal, breadcrumbs and more seasoning. mix. 

5. Combine the egg, milk and water in a shallow dish and beat together.  If you don't have milk you can use two eggs and a splash of water. 

6. Take the tomatoes out of the freezer.  Working with one at a time, toss the tomato slice in the egg mixture, then coat with the cornmeal/breadcrumb mixture making sure to pat down on all side to cover the tomato and breading sticks well.  Set aside in a single layer. 

7. When all tomato slices are breaded, put back in the freezer for 15 minutes. 

8. You can start your shrimp remoulade now

9. Heat canola oil to 350 in a shallow cast iron pan.  Fry the tomatoes for 2-3 minutes per side or until crisp.  Sprinkle with flaky salt when they come out of the oil and set on paper towels. 

To freeze these babies, follow steps 1-7. Once frozen, wrap 2-3 in plastic wrap and then place in a freezer bag. These will stay in the freezer for 1 year and you can pull out however many you need. You can fry them from frozen, same results! 

Shrimp Remoulade Ingredients (this makes enough for 2): 

20 Gulf rock shrimp, raw, peeled and deveined. 

Salt and pepper

cayenne

New Orleans Cooking School Joe's seasoning

1 TBSP canola oil

1/4 cup white wine or chicken stock

Diced green onion for garnish (optional)

Mixed greens or micro greens for garnish (optional)

Directions for Shrimp Remoulade: 

1. Season shrimp with salt, pepper, pinch of cayenne and Joe's seasoning. Toss. 

2. Heat a medium pan (with sides) on medium high heat with 1 TBSP canola oil

3. Sear shrimp on one side for about 1-2 minutes. 

4. Flip and add wine or stock to deglaze and shake shrimp around.  Simmer for 1 minute. 

5. Reduce heat to medium low, add the remoulade sauce and toss the shrimp. 

6. Simmer for 2-3 minutes or until sauce thickens a bit and is warmed through and shrimp are cooked. Taste for seasoning. 

To serve, make two plates with about 10 shrimp each towards one side of the plate with some sauce. Place two fried tomato slices on each plate. Garnish with green onion and greens, if desired. 

Wine pairing: 

Devil's Corner

Resolution Chardonnay

Tasmania, Australia

2017