Fried Green Tomatoes with Shrimp Remoulade
The recipe Fried Green Tomatoes with Shrimp Remoulade could satisfy your Southern craving in around 1 hour and 35 minutes. This gluten free, dairy free, and pescatarian recipe serves 4. One portion of this dish contains approximately 17g of protein, 25g of fat, and a total of 558 calories. It works well as an affordable side dish. Head to the store and pick up pepper, canolan oil, paprika, and a few other things to make it today.
Instructions
Whisk together the mustard, horseradish, paprika, yolk, lemon juice and zest and some salt and black pepper in a medium bowl. Gradually add the oil in a slow, steady stream while whisking constantly, until all the oil is incorporated and emulsified. Stir in the celery, onions, ketchup, vinegar, parsley, Worcestershire, garlic and hot sauce to taste. Cover with plastic wrap, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
Put the cornmeal in a large shallow bowl and sprinkle with salt and pepper. Season the tomatoes with salt and pepper on both sides. Dredge the tomatoes in the cornmeal on both sides and tap off excess.
Heat 1/2 cup of the oil in a large saute pan over medium heat until it begins to shimmer.Fry half of the tomatoes until golden brown on both sides and just cooked through, about 1 minute 30 seconds per side.
Transfer with a slotted spatula to a baking sheet lined with paper towels. Season with salt and repeat with the remaining tomatoes and oil.
Combine the celery seeds, garlic powder, onion powder, paprika, salt and pepper in a mortar and pestle and crush into a somewhat fine powder. Toss the shrimp with the spice mixture.
Heat 2 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer.
Add the shrimp and cook until crusty and just cooked through, about 3 minutes (do this in batches if necessary with more oil; the shrimp should be in a single layer).
For assembly: Toss lettuce with a few tablespoons of the remoulade and season with salt and pepper. Divide the lettuce among the tomatoes and top each tomato with 3 shrimp.
Drizzle with more of the remoulade.
Garnish with parsley leaves.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The J.J. Prum Graacher Himmelreich Spatlese Riesling with a 4.2 out of 5 star rating seems like a good match. It costs about 56 dollars per bottle.
J.J. Prum Graacher Himmelreich Spatlese Riesling
"A tad reduced in aroma, this young white has plenty of intensity, offering lime, peach and slate flavors matched to a silky texture. It's awkward today, needing time to integrate. Best from 2008 through 2020. 1,500 cases made." –BS