Pan-Fried Green Tomatoes with Shrimp Remoulade

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.

Serves: Makes 6 servings.
30 mins Prep time 15 mins Cook time
30 mins Prep time
15 mins Cook time
  • 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

Nutrition information

(Amount per serving)

  • 522Calories: 522Cholesterol: 179mg
  • Sodium: 2626mgProtein: 21g
  • Total Fat: 38gFiber: 1g
  • Carbohydrate: 24g