Prep time: 30 minute
Cook time: 15 minute
Ready in: 45 minute
Serving: 6 people
. 24 cooked medium shrimp, shelled and divined
. 3 large green tomatoes, sliced 1/2 inch thick
. 3 tablespoons chopped green onion
. 1 cup buttermilk
. 2 teaspoons chopped green onion
. 2 cups mixed salad greens
. 2 cloves chopped garlic
. 1/2 cup Creole mustard
. 1/4 cup olive oil, or as needed
. 1 egg
. 1/8 teaspoon cayenne pepper
. 2 cups yellow cornmeal
. 2 teaspoons prepared horseradish
. 2 teaspoons chopped fresh parsley
. 1/2 cup olive oil
. 2 teaspoons minced onion
. 1/4 teaspoon ground black pepper
. 1 teaspoon Worcestershire sauce
. 1 tablespoon lemon juice
. 2 teaspoons paprika
. 2 tablespoons ketchup
- Take a medium bowl and stir together Worcestershire sauce, onion, garlic, 2 tea spoons of green onion, 1\2 cup olive oil, lemon juice, ketchup, horseradish and mustard. Then season with parsley, pepper, paprika and cayenne pepper. After that, gently stir in the shrimp until evenly distributed. Finally cover and refrigerate them.
- Take a shallow bowl and whisk egg and buttermilk together. Now take a plate and spread the cornmeal. Take a skillet, heat 1\4 cup of olive oil in medium heat and add more if needed.
- Dip the sliced tomato into the milk and buttermilk mixture, then dip into the cornmeal to coat thoroughly. Fry those slices until golden brown on both sides.
- For serving, in top two slices of fried green tomatoes then some spoon of shrimp remoulade and then sprinkle with the remaining green onions for garnish.
Publisher: Fadiyah Sameh