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Ingredients

For the Remoulade:

• 1/4 cup Creole mustard (or other spicy mustard)
• 2 tablespoons ketchup
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon minced garlic
• 1/2 teaspoon fresh lemon juice
• 2 teaspoons paprika
• 1/8 teaspoon white pepper
• Pinch of cayenne pepper
• 1 teaspoon sugar
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 1/2 cup minced celery
• 1/2 teaspoon minced fresh parsley
• 1/2 tablespoon minced onion
• 1/2 tablespoon finely chopped scallion (green part only)
• 1 tablespoon mayonnaise
• Hot sauce, to taste

For the Shrimp:

• Kosher salt
• 1 lemon, thinly sliced
• 4 teaspoons hot sauce
• 2 bay leaves
• 1 carrot, sliced
• 1 teaspoon Worcestershire sauce
• 1 1/2 pounds medium shrimp, peeled and deveined (tails intact)

For the Tomatoes:

• 1 cup fine cornmeal
• Kosher salt and freshly ground black pepper
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 8 thick slices green tomatoes (1/4 to 1/3 inch thick)

Description

Food Network Invites You To Try This Fried Green Tomatoes With Shrimp Remoulade Recipe From Food Network Magazine.

Food Network