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.
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