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3 slices green tomato, ½-inch thick
4 ounces medium shrimp, boiled & peeled
1 boiled head-on shrimp for presentation
2 ounces rémoulade (per serving)
1 teaspoon green onion, sliced
1 cup flour
2 eggs, beaten
¼ cup milk
1 cup bread crumbs
Oil for frying
You'll need this for the recipe above. Easily modified to match other seafood dishes and especially good with deep-fried calamari. Use homemade mayonnaise for best results. Makes about 3 quarts, but can be halved or quartered.
¾ yellow onion, chopped
¼ bunch celery, diced
5/8 cup garlic, chopped
1/3 bunch green onions, chopped
1 5/8 quarts homemade mayonnaise
½ Creole mustard
1/3 cup apple cider vinegar
1/3 cup red wine vinegar
3¼ tablespoons Worcestershire sauce
2 3/8 teaspoons Louisiana style hot sauce
¼ cup Old Bay seasoning
Rough-chop the vegetables and combine with all other ingredients. In blender or food processor, puree until smooth. Chill to store, but allow to warm for 20 minutes before serving.
Combine eggs and milk and briefly beat with whisk to blend. Place flour and bread crumbs in separate bowls. Dip each tomato slice in flour, then in the egg wash, and finally coat with bread crumbs. Deep fry the tomato slices in 350ºF oil for 2 minutes. Allow tomatoes to drain on absorbent paper for 1 minute.
Place 1 tomato slice on base of plate and toss ½ of the shrimp with ½ of the rémoulade sauce. Place mixture on top of tomato slice. Top mixture with another slice of tomato and another layer of shrimp and sauce mixture. Top with the third tomato and garnish with the head-on shrimp and green onions.
4 ounces medium shrimp, boiled & peeled
1 boiled head-on shrimp for presentation
2 ounces rémoulade (per serving)
1 teaspoon green onion, sliced
1 cup flour
2 eggs, beaten
¼ cup milk
1 cup bread crumbs
Oil for frying
You'll need this for the recipe above. Easily modified to match other seafood dishes and especially good with deep-fried calamari. Use homemade mayonnaise for best results. Makes about 3 quarts, but can be halved or quartered.
¾ yellow onion, chopped
¼ bunch celery, diced
5/8 cup garlic, chopped
1/3 bunch green onions, chopped
1 5/8 quarts homemade mayonnaise
½ Creole mustard
1/3 cup apple cider vinegar
1/3 cup red wine vinegar
3¼ tablespoons Worcestershire sauce
2 3/8 teaspoons Louisiana style hot sauce
¼ cup Old Bay seasoning
Rough-chop the vegetables and combine with all other ingredients. In blender or food processor, puree until smooth. Chill to store, but allow to warm for 20 minutes before serving.
Combine eggs and milk and briefly beat with whisk to blend. Place flour and bread crumbs in separate bowls. Dip each tomato slice in flour, then in the egg wash, and finally coat with bread crumbs. Deep fry the tomato slices in 350ºF oil for 2 minutes. Allow tomatoes to drain on absorbent paper for 1 minute.
Place 1 tomato slice on base of plate and toss ½ of the shrimp with ½ of the rémoulade sauce. Place mixture on top of tomato slice. Top mixture with another slice of tomato and another layer of shrimp and sauce mixture. Top with the third tomato and garnish with the head-on shrimp and green onions.
