Fried Green Tomatoes With Shrimp Remoulade

Summer’s sweetest flavors come together in this Southern-inspired dish, where crispy fried green tomatoes meet creamy shrimp remoulade.

A match made in heaven, the tangy remoulade’s freshness complements the crunchy, golden-fried tomatoes, creating a delightful taste sensation that’s sure to become a new favorite.

Ready Time

45 mins

Yields

10 servings

Ingredients

2 pounds large green tomatoes, sliced into 1/4-inch thick rounds
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup buttermilk
1 cup panko breadcrumbs, divided
Vegetable oil, for frying
1 pound large shrimp, peeled and deveined
2 tablespoons Creole mustard
1 tablespoon ketchup
1 tablespoon mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
2 tablespoons chopped scallions (green onions)
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
Salt and pepper, to taste

Instructions

Start by preparing the shrimp remoulade.

In a medium bowl, whisk together Creole mustard, ketchup, mayonnaise, chopped dill, chopped chives, scallions, parsley, lemon juice, salt, and pepper.

Add the shrimp and mix gently until they’re well coated.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

While the shrimp is chilling, prepare the green tomatoes.

In a shallow dish, mix together flour, paprika, cayenne pepper, salt, and black pepper.

Pour the buttermilk into a separate shallow dish.

Divide the panko breadcrumbs between two shallow dishes.

Dip each green tomato slice first in the flour mixture, coating both sides evenly, then in the buttermilk, making sure to coat completely, and finally in the panko breadcrumbs, pressing the crumbs gently onto both sides of the tomato slice to ensure they stick.

Place the coated tomato slices on a plate or tray.

Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.

Fry the coated green tomato slices in batches until they’re golden brown, about 2-3 minutes per side.

Drain the fried tomatoes on paper towels.

To serve, place a few fried green tomato slices on each plate and top with a spoonful of the shrimp remoulade.

Serve immediately and enjoy!

Notes

To get the crispiest fried green tomatoes, make sure the panko breadcrumbs are fresh and dry. If you want to make the shrimp remoulade ahead of time, you can prep it up to a day in advance, just give it a good stir before serving.

For the best results, use large, firm green tomatoes that are slightly underripe.

This will help them hold their shape when frying. When coating the green tomato slices, make sure to press the panko breadcrumbs gently onto both sides to ensure they stick evenly.

If you don’t have Creole mustard, you can substitute with a spicy brown mustard or even Dijon mustard.

To avoid overcrowding the skillet, fry the coated green tomato slices in batches, about 4-5 at a time. Let the fried green tomatoes drain on paper towels for a few minutes to remove excess oil before serving.

Serve immediately, as the shrimp remoulade is best when it’s freshly made.