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.
30m
PREP TIME
15m
COOK TIME
522
CALORIES
18
INGREDIENTS
Servings: 6
Ingredients
- Shrimp Remoulade
- 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 & Crab Boil
- 3/4 cup mayonnaise
- 1/4 cup Zatarain's® Creole Mustard
- 1 shallot, minced
- 1 tablespoon Zatarain's® New Orleans Style 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® New Orleans Style Creole Seasoning
INSTRUCTIONS
- 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
