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Fried Green Tomatoes with Cajun Shrimp Rémoulade

October 5, 2009

shrimp

It’s rare that I’m blown away by a dish, but when Shravan and I first tasted these fried green tomatoes, inspired by John and Judy’s honeymoon dinner at the Upperline Restaurant in New Orleans, we knew they had to debut at our supper club.

Each bite is a creole flavor explosion. On each fried green tomato – crispy fried goodness outside and cool crunch inside – sits a perfectly poached shrimp and a tangy, spicy spot of sauce.

But by the time we made it to the market, it was the tail end of tomato season, and the green ones had all but disappeared. Trolling the Union Square greenmarket vendors, we snagged armfuls of crisp veggies, fresh goat cheese, and delightfully weird gourds, which I immediately snapped up for centerpieces.

marketcollage2e

We had resigned ourselves to tomatillos as an acceptable substitute when we spied a lone box of green tomatoes, alarming the saleswoman with our extreme excitement.

We ended up frying both, for comparison’s sake. The tomatillos were more tart, and held up decently in the pan, but didn’t have quite the crunch. In a pinch I’d use them for this dish because I know I won’t be able to wait for spring to make this again.

market collage1

Fried Green Tomatoes with Cajun Shrimp Rémoulade

The following recipes are from the Upperline Restaurant in New Orleans. There, the tomatoes are dipped in buttermilk before dredging them in seasoned corn flour (finely ground corn meal), although recipes vary tremendously; some cooks dip them in eggs and use plain corn meal or wheat flour.

Makes 4 servings (as appetizer)

1 cup buttermilk
1 egg
4 to 6 tablespoons vegetable oil
8 slices green tomato (completely green if possible), approximately 1/2-inch thick
1 cup corn flour, lightly seasoned with salt, and black or white pepper
24 medium shrimp, poached, peeled and chilled

1 cup (approximately) chilled remoulade sauce (recipe follows)
Mixed greens

In a medium bowl, whisk together buttermilk and egg.

Heat oil in a large saute pan over moderate heat.

Meanwhile, dip tomato slices in egg mixture, then coat with corn flour. Place tomato slices in pan in a single layer. Do not crowd. Cook over moderate heat until golden brown on bottom. Turn and brown on other side. (Total cooking time is 3 to 4 minutes.) Tomato should be cooked all the way through but not mushy. Exterior should be golden brown.

On individual serving plates, place 2 slices of tomato next to each other and top each slice with 3 chilled shrimp. Spoon 1 1/2 tablespoons remoulade sauce over the shrimp on each slice and garnish plate with a few mixed greens.

The tomatoes are served warm or hot. The shrimp and remoulade sauce should be cold.

Variations: Eliminate the shrimp and put the remoulade sauce directly on the tomato slice. Crawfish, scallops or lobster may be substituted for the shrimp.

Remoulade Sauce

Group A Ingredients

1/2 cup Creole mustard or other spicy mustard
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
2 teaspoons prepared horseradish
1 teaspoon finely chopped garlic
1 teaspoon fresh lemon juice
1 1/2 teaspoons paprika
1/4 teaspoon ground white pepper
1/8 teaspoon finely ground black pepper
1/8 teaspoon cayenne pepper, or to taste
Salt, to taste

Group B Ingredients

1/2 cup olive oil
1/4 cup finely chopped heart of celery
1 1/2 teaspoons finely chopped parsley
1 tablespoon grated white or yellow onion
1 tablespoon finely chopped green onion, white only
Hot sauce, optional

Combine ingredients in Group A except salt and mix well. Add salt to taste.

Add olive oil in slow stream while whisking mixture. Add rest of Group B and mix well. Add a few drops of hot sauce if a spicier flavor is desired. Sauce should be spicy and tangy. Cover and chill before use. Covered and refrigerated, the sauce should keep about three weeks.

11 Comments leave one →
  1. October 6, 2009 10:53 am

    This plate of food blew my mind. It is simple yet packed with different flavors and textures. I woud pay a lot of money for this meal!!!!

  2. October 6, 2009 12:43 pm

    I love Upperline! I this one of my New Orleans favorites. I am jealous you were able to find green tomatoes. I can never get my hands on any here in DC. Your creole dish looks amazing!

  3. Ashley permalink
    October 6, 2009 6:59 pm

    This looks amazingly delicious!

  4. October 6, 2009 9:51 pm

    oh my. this looks like one of the most fantastic things I’ve ever seen. beautiful photo, beautiful dish!

  5. jownby permalink
    October 7, 2009 8:08 pm

    Great idea! Thanks for sharing.

  6. October 15, 2009 11:15 am

    hello,

    thanks for the great quality of your blog, every time i come here, i’m amazed.

    black hattitude.

  7. October 22, 2009 1:33 am

    Yum!! This looks delicious and what great pics!

  8. January 20, 2010 5:55 pm

    Wonderful dish here and the images are amazing! Found this recipe blog post from a keyword search for “Cajun” on FoodGawker and led me here.

    Upperline has always been a favorite restaurant in Uptown New Orleans, and during the period and tutelage of Chef Tom Cowman (he was also an associate and chef friend of mine) we always loved the garlic inspired dishes.

    Culinarily yours,
    CCR
    =:~)

  9. Linda permalink
    February 11, 2010 5:17 am

    My husband and I had something very similar last summer at Bistro 1896 in Asheville, NC abd we are still not over it! I’m delighted to have found this recipe and can’t wait to surprise him with it!

  10. Liz permalink
    February 12, 2010 1:03 pm

    Hi Linda – That’s so fun! Hope you both enjoy the recipe.

  11. Rosemary permalink
    March 25, 2011 2:01 pm

    I make Fried Green Tomatoes every August with Ribs and Corn on the cob when everything is in season. I’m going to kick it up a notch and make this amazing recipe next time! Looks awesome!

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