We use this recipe in the fall when we have to shut down the garden and end up with a bushel of green tomatoes. (Pickling, relish, recipes - we never can quite squeeze the last ounce out of the tomato patch.)
Adapted from Louis Finnan at the Food Network, also owner of Louie and The Redhead Lady, Mandeville, LA
What you need
- 3 cups oil
- 2 eggs
- 1 cup milk
- 10 ounces hot sauce - Louiisana Hot Sauce, please!
- 2 - 3 green tomatoes, depending on size, 1/4-inch slices
- 1 cup flour
- 2 cups Italian breadcrumbs
Shrimp:
- 4 cups water
- 2 tablespoons dry crab boil seasoning
- 1 onion, sliced
- 1 lemon, sliced
- 2 ounces hot sauce (Don't test me here)
- 8 large shrimp, shell on
Remoulade Sauce:
- 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
Instructions
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.