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This traditional southern dish of fried green tomatoes gets a Creole twist with the zing of remoulade. You’ll need plenty of Zatarain’s on hand, and an appetite on the spicy side.
1 quart water
4 teaspoons salt
1 1/2 pounds (40 to 50 count) medium shrimp, 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
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
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.
For the Tomatoes, place Shrimp Fri in shallow dish. Dip tomato slices in buttermilk to moisten. Coat on both sides with Shrimp-Fri.
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.
(Amount per serving)