Fried Green Tomatoes with Sautéed Shrimp and a Quick Remoula

• servings: 4 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

1/2 cup mayonnaise (I prefer Duke’s)

2 tablespoons fresh squeezed lemon juice

2 tablespoons prepared horseradish

1 tablespoon Dijon mustard

1/2 teaspoon fresh ground black pepper

1/4 teaspoon ground cayenne pepper

2 tablespoons minced parsley,

2 tablespoons minced chives

sea salt to taste

6 medium-sized green tomatoes, (cored and sliced 1/2-inch thick)

1 teaspoon sea salt, (divided)

1 teaspoon fresh ground black pepper, (divided)

2 eggs, (lightly beaten)

1 cup finely ground yellow cornmeal

1 ounce finely grated Parmesan (about 1 cup grated)

2 teaspoons smoked paprika

canola oil for frying

2 tablespoons olive oil

1 pound shrimp, (peeled and deveined)

2 cloves garlic, (minced)

sea salt

1 tablespoon minced parsley, (plus more for serving)

4 lime wedges, (for serving)

Directions

Working ahead of time, make the remoulade. In a medium bowl, use a fork to whisk together mayo, lemon juice, horseradish, Dijon, and spices. Fold in fresh herbs. Add sea salt to taste. Cover and set in fridge to chill 2 hours. Can be made 3 days ahead.

When ready to cook tomatoes, sprinkle both sides generously with 1/2 teaspoon each sea salt and pepper.

In a medium-sized bowl, use a fork to whisk together cornmeal, paprika, and 1/2 teaspoon each sea salt and pepper. Fold in Parmesan.

In another bowl, toss to combine shrimp, garlic, olive oil, and a big pinch sea salt.

Preheat oven to 200 degrees F. Set a cast iron skillet on the stove and turn heat just past medium. Pour in oil to a 1/4-inch depth. If oil begins to smoke at all, nudge heat down until smoking stops.

While oil heats, dip tomato slices in egg mixture. Using tongs or a couple of forks, flip tomato in cornmeal, shake off excess, and set on a rimmed baking sheet.

Working in batches of 5 or 6, carefully fry tomatoes 1 - 2 minutes per side, or until exterior is a deep golden hue. Use caution around the hot oil; use tongs or a fish spatula to flip tomatoes, taking care not to splash oil. Set cooked tomatoes on a paper towel-lined tray and keep warm in the oven. Repeat until all tomatoes are cooked.

Meanwhile, heat a medium sauté pan over medium/medium-high heat. Add half the shrimp mixture and sauté, flipping once, just until shrimp turn pink and curl up, 3 - 4 minutes total. Repeat for the second batch. Toss cooked shrimp with parsley.

To serve, layer fried green tomatoes on a plate, top with shrimp, and drizzle with remoulade and minced parsley. Garnish with a lime wedges, and serve.