Fried Green Tomatoes With Blackened Shrimp Recipes

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FRIED GREEN TOMATOES WITH SHRIMP AND REMOULADE SAUCE



Fried Green Tomatoes with Shrimp and Remoulade Sauce image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 20

3 cups vegetable oil
2 eggs
1 cup milk
10 ounces hot sauce (recommended: Crystal)
2 green tomatoes, 1/4-inch slices
1 cup all-purpose flour
2 cups Italian breadcrumbs
4 cups water
2 tablespoons dry crab boil seasoning
1 onion, sliced
1 lemon, sliced
2 ounces hot sauce (recommended: Crystal)
8 large shrimp, shell on
1/2 cup mayonnaise
1 ounce Creole mustard
1/2 ounce horseradish
1/2 ounce lemon juice
1 teaspoon Worcestershire sauce
2 slashes hot sauce (recommended: Tabasco)
Shredded lettuce, for serving

Steps:

  • For the tomatoes: Heat the oil in a deep frying pan or cast iron skillet to 350 degrees F. Beat the eggs, milk, and hot sauce in a shallow dish. Put the flour and breadcrumbs in 2 separate shallow dishes. Dip the tomato slices in the flour, then the egg wash, and then the breadcrumbs. Transfer to the oil and fry until golden brown, 1 to 2 minutes. Drain on paper towels and keep warm until ready to serve.
  • For the shrimp: Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp. Boil until the shrimp turn pink. Peel.
  • For the sauce: Combine the mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
  • To serve: Line a plate with shredded lettuce. Add 2 slices fried green tomatoes. Top each tomato with 1 boiled shrimp. Fill a squeeze bottle with the remoulade sauce and drizzle decoratively.

GET YOUR GRITS ON WITH BLACKENED SHRIMP



Get Your Grits On with Blackened Shrimp image

Provided by Food Network

Categories     main-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 32

30 jumbo (U-15) shrimp, peeled and deveined, tails on
1/2 cup Cajun blackening spice, plus additional for dusting
1 tablespoon unsalted butter
1 tablespoon olive oil
Roasted Corn Emulsion, recipe follows, hot
Fried Green Tomatoes, recipe follows
Stone Ground Bacon Grits, recipe follows, hot
1 small tomato, diced
1 tablespoon fresh chives, diced
3 ears corn on the cob, husked
1 tablespoon olive oil
Salt and pepper
1 tablespoon shrimp base
1 cup heavy cream
1/4 cup (4 tablespoons) unsalted butter
1/4 cup all-purpose flour
1 tablespoon fresh chives, diced
2 cups yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
2 tablespoons Cajun spice
1 cup buttermilk
1/4 cup honey
4 green tomatoes
Canola oil, for frying
Kosher salt
8 to 10 slices applewood-smoked bacon, diced
3/4 cup heavy cream
3/4 cup whole milk
3/4 cup stone-ground grits
Salt and pepper
2 tablespoons mascarpone

Steps:

  • Toss shrimp in Cajun spice in a large bowl to coat.
  • Heat a large nonstick skillet over medium-high heat.
  • Heat butter and olive oil in a pan, then add shrimp. Cook until shrimp curls and turns pink, 1 to 2 minutes on each side (see Cook's Note).
  • Ladle 1/4 cup Roasted Corn Emulsion on bottom of a plate. Place 3 hot Fried Green Tomato Slices side by side, on top. Add small scoops of Stone Ground Bacon Grits on each Fried Green Tomato slice. Place a shrimp on each of the stacks.
  • Sprinkle diced tomato and chives on top. Then, dust with more Cajun spice and serve.
  • Preheat oven to 400 degrees F.
  • Rub corn cobs with olive oil and sprinkle with salt and pepper to taste. Place on a sheet tray and roast until cooked and lightly browned, 8 to 10 minutes.
  • Once cooled, cut corn off of the cobs and set aside, saving the cobs.
  • Combine shrimp base, 4 cups water and cobs in a medium pot over medium-high heat. Bring to a boil and cook until liquid is reduced by half, then remove cobs and discard. Add heavy cream to the pot and bring to a simmer.
  • Meanwhile, melt butter in a separate small pan over medium heat. Whisk in flour and cook, whisking, until it becomes the consistency of wet sand, 3 to 4 minutes, to create a roux. Remove from heat. Once the cream is simmering, whisk in the roux mixture. Reduce heat, and cook, stirring constantly, until thickened.
  • Add corn, chives and salt and pepper to taste. Stir until combined, then serve hot.
  • Combine cornmeal, flour, sugar and Cajun spice in a large bowl to create a breading mixture.
  • Combine buttermilk and honey in another large bowl and whisk until combined.
  • Slice green tomatoes about 1/4-inch thick, roughly 4 to 5 slices per tomato. Place tomato slices in the honey-buttermilk mixture and gently toss to coat.
  • Place each green tomato slice in the breading mixture, and coat both sides well. Set breaded tomatoes aside and save any remaining breading.
  • Heat oil in a nonstick skillet over medium-high heat, to prepare for frying.
  • Re-bread green tomato slices in the remaining breading mixture, then place in the skillet and fry until golden brown, 1 to 2 minutes per side.
  • Remove fried green tomato slices from oil and place on a paper towel to absorb any remaining grease. Sprinkle with salt to taste, then serve hot.
  • Cook the bacon in a large pot over medium-high heat, stirring frequently, until browned.
  • Add heavy cream, whole milk and 1 1/4 cups water to the pot and bring to a simmer. Stir in the grits with a wire whisk, making sure there are no lumps.
  • Bring back to a simmer, then lower heat. Season with salt and pepper, and let simmer, stirring occasionally to ensure that no lumps form and the bottom does not burn, until grits are fully cooked, 20 to 25 minutes (see Cook's Note). Remove pot from heat.
  • Whisk in mascarpone until well combined, and add salt and pepper to taste.
  • Serve hot or refrigerate up to 4 days.

FRIED GREEN TOMATOES WITH BLACKENED SHRIMP



Fried Green Tomatoes with Blackened Shrimp image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 21

1/2 cup mayonnaise
1/2 cup Dijon mustard
1/4 cup whole-grain mustard
2 cloves garlic, smashed to a paste
1/2 teaspoon sweet Spanish paprika
Few dashes hot sauce, such as Frank's RedHot Sauce
Zest and juice of 1 lemon
2 teaspoons Worcestershire sauce
1/4 cup finely diced celery
1/4 cup finely diced red onion
1/4 cup thinly sliced green onions (green and pale green parts), plus more for garnish
2 tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish
Kosher salt and freshly ground black pepper
Clover honey, to taste, optional
1 cup plus 3 tablespoons canola oil
2 cups fine ground yellow cornmeal
1 cup buttermilk
8 slices green tomatoes, 1/4-inch thick (about 3 green tomatoes)
24 large (21 to 25 count) shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
Any combination of 1/2 teaspoon each mustard powder, ancho powder, ground coriander and sweet paprika (optional)

Steps:

  • Make the remoulade: Whisk all of the ingredients together in a small bowl. Cover and refrigerate for at least 30 minutes and up to 48 hours before serving to allow the flavors to meld.
  • Meanwhile, make the shrimp and fried green tomatoes: Heat 1 cup of the oil in a medium high-sided saute pan over medium heat until it reaches 350 degrees F on a deep-fry thermometer--or simply add a few grains of the cornmeal into the oil and if it sizzles, rises to top and turns golden brown quickly, the oil is ready.
  • Meanwhile, put the cornmeal and the buttermilk into 2 separate shallow baking dishes and season each with salt and pepper. Place a wire rack over a rimmed baking sheet.
  • Dip each tomato slice in the buttermilk and let the excess drip off, then dredge in the cornmeal, gently pressing to help it adhere to both sides. Place on the wire rack and let sit for 5 minutes.
  • While the tomatoes are resting, heat the remaining 3 tablespoons oil in a large nonstick skillet over high heat until it begins to shimmer. Season the shrimp with salt and pepper (and some spice mix, if using). Add half of the shrimp in a single layer and cook until golden brown on both sides and just cooked through, about 4 minutes. Remove with a slotted spoon to a plate. Repeat with the remaining shrimp.
  • Add the tomatoes to the high-sided saute pan in a single layer and fry until golden brown on both sides, about 2 minutes per side. Remove to the wire rack and immediately season with salt.
  • Top each tomato with 3 shrimp and some of the remoulade. Garnish with green onions or parsley.

FRIED GREEN TOMATOES WITH SHRIMP REMOULADE



Fried Green Tomatoes with Shrimp Remoulade image

Provided by Bobby Flay

Time 1h35m

Yield 4 servings

Number Of Ingredients 29

1/4 cup Creole mustard
2 tablespoons prepared horseradish
1/2 teaspoon sweet Spanish paprika
1 egg yolk
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
1 cup canola oil
1/4 cup finelydiced celery
1/4 cup finely diced red onion
3 tablespoonsketchup
3 tablespoons whitewine vinegar
2 tablespoonsfinely chopped fresh flat-leaf parsley
2 teaspoons Worcestershire sauce
2 cloves garlic,smashed and chopped to a paste
2 to 3 dashes your favorite hot sauce, such as Tabasco
2 cups fine groundyellow cornmeal
Salt and freshlyground black pepper
8 slices greentomatoes, 1/2-inch thick (about 3 green tomatoes)
1 cup canola oil
1 tablespoon celeryseeds
2 teaspoons garlicpowder
2 teaspoons onionpowder
2 teaspoons paprika
1 teaspoon koshersalt
1/2 teaspoonfreshly ground black pepper
24 medium (31-40 count) shrimp, peeled and deveined
2 to 3 tablespoonscanola oil
Shredded iceberglettuce
Parsley leaves, forgarnish

Steps:

  • For the remoulade: 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.
  • For the fried green tomatoes: 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.
  • For the shrimp: 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.

FRIED GREEN TOMATOES WITH SHRIMP REMOULADE



Fried Green Tomatoes with Shrimp Remoulade image

A classic New Orleans delicacy, fried green tomatoes are complete only with a spicy shrimp remoulade over a bed of greens.

Provided by Liz Horn Pršic

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 45m

Yield 6

Number Of Ingredients 21

½ cup Creole mustard
½ cup olive oil
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
2 teaspoons prepared horseradish
2 cloves garlic, chopped
1 tablespoon lemon juice
2 teaspoons minced onion
2 teaspoons chopped green onion
2 teaspoons paprika
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
2 teaspoons chopped fresh parsley
24 cooked medium shrimp, shelled and deveined
1 cup buttermilk
1 egg
2 cups yellow cornmeal
3 large green tomatoes, sliced 1/2 inch thick
¼ cup olive oil, or as needed
2 cups mixed salad greens
3 tablespoons chopped green onion

Steps:

  • In a medium bowl, stir together mustard, 1/2 cup olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion and 2 teaspoons of green onion. Season with paprika, pepper, cayenne pepper and parsley. Gently stir in the shrimp until evenly distributed. Cover and refrigerate until needed.
  • In a shallow bowl, whisk together the buttermilk and egg with a fork. Spread the cornmeal out on a plate. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add more if needed to maintain an even coating of oil in the bottom of the skillet.
  • Dip the tomato slices in the buttermilk and egg, then dip into the cornmeal to coat thoroughly. Fry slices in the hot oil until golden brown on each side, about 5 minutes per side. Transfer to a paper towel-lined plate and continue breading and frying the remaining tomato slices.
  • To serve, arrange salad greens on six plates. Top each one with two slices of fried green tomato, then spoon some of the shrimp remoulade over the tomatoes and sprinkle with the remaining green onion to garnish.

Nutrition Facts : Calories 618.4 calories, Carbohydrate 49.6 g, Cholesterol 71.6 mg, Fat 42.1 g, Fiber 3.8 g, Protein 11.7 g, SaturatedFat 5.5 g, Sodium 283.2 mg, Sugar 10.4 g

BEST FRIED GREEN TOMATOES



Best Fried Green Tomatoes image

You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.

Provided by Diana Swenson-Siegel

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 20m

Yield 4

Number Of Ingredients 9

4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup bread crumbs
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
1 quart vegetable oil for frying

Steps:

  • Slice tomatoes 1/2 inch thick. Discard the ends.
  • Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
  • In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Nutrition Facts : Calories 510 calories, Carbohydrate 56.3 g, Cholesterol 95.4 mg, Fat 27 g, Fiber 4.6 g, Protein 12.6 g, SaturatedFat 4.3 g, Sodium 1136 mg, Sugar 9.9 g

FRIED GREEN TOMATOES WITH SHRIMP REMOULADE



Fried Green Tomatoes With Shrimp Remoulade image

This is another recipe from New Orleans' Crescent City Market, presented by Kenneth Smith of the Upperline Restaurant

Provided by Sherrybeth

Categories     Vegetable

Time 1h

Yield 1 serving(s)

Number Of Ingredients 20

1/2 cup creole mustard (or other coarse mustard)
1/3 cup ketchup (preferably Heinz)
1 tablespoon prepared horseradish
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons paprika
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper (or more if desired)
salt, to taste
1/3 cup olive oil
1/4 cup celery, chopped
1 1/2 teaspoons scallions, chopped
5 tablespoons vegetable oil or 5 tablespoons light olive oil
1 egg
1 cup milk
2 slices green tomatoes, 1/2 to 3/4 inch thick
1 cup cornmeal, lightly seasoned with
salt and pepper
1 cup mixed greens or 1 cup lettuce
6 -8 medium shrimp, boiled, peeled and chilled
4 tablespoons remoulade sauce

Steps:

  • To prepare Remoulade Sauce:.
  • In a bowl, combine mustard, ketchup, horseradish, lemon juice, paprika, white pepper, and cayenne pepper; mix well. Season with salt.
  • Slowly add oil while whisking vigorously. If needed, add more cayenne pepper and salt, adjusting to taste.
  • Add celery and scallion; mix well.
  • Cover and refrigerate until chilled, at least 30 minutes.
  • To prepare Fried Green Tomatoes:.
  • Heat oil in a sauté pan over medium heat.
  • Whisk together egg and milk. Dip tomato slices in egg mixture, then coat with cornmeal.
  • Carefully place tomato slices in sauté pan and cook SLOWLY until golden brown on bottom, then turn and brown the other side. (Note: If tomatoes are cooked too quickly, the outside will brown before the inside is cooked.).
  • To serve, arrange greens on an individual serving plate. Place fried tomato slices next to each other on the bed of greens. Top each slice with three or four shrimp. Spoon remoulade sauce over shrimp.

Nutrition Facts : Calories 2105, Fat 164, SaturatedFat 26.9, Cholesterol 220.2, Sodium 2613.7, Carbohydrate 140.4, Fiber 16.3, Sugar 24.2, Protein 32.6

FRIED GREEN TOMATOES



Fried Green Tomatoes image

These wonderful country-fried green tomatoes make a great side dish for summer!

Provided by BETHZUKE

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 20m

Yield 6

Number Of Ingredients 7

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
5 green tomatoes, sliced 1/2 inch thick
1 cup crushed saltine crackers
2 eggs, beaten
½ cup butter

Steps:

  • In a small bowl, stir together the flour, salt and pepper. Place the crushed saltine crackers in another bowl, and the beaten eggs in a third bowl.
  • Melt the butter in a large skillet over medium heat. Dip each tomato slice in the egg to coat, then in the flour mixture. Dip the floured tomato slice back into the egg, and then into the cracker crumbs. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3 to 5 minutes per side. Add more butter to the pan, if necessary. Serve hot!

Nutrition Facts : Calories 309.7 calories, Carbohydrate 29.8 g, Cholesterol 102.7 mg, Fat 18.7 g, Fiber 2.1 g, Protein 6.8 g, SaturatedFat 10.5 g, Sodium 658.8 mg, Sugar 4.3 g

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From closetcooking.com


FRIED GREEN TOMATOES I RECIPES
Blackened Shrimp and Fried Green Tomato Po'boy Salad. The flavors of your favorite Louisiana po'boy sandwich shine in this gorgeous salad drizzled with homemade remoulade dressing. Green Tomato Pie (Gluten-free) To make this savory pie, green tomatoes are nestled in a gluten-free almond-meal crust topped with tangy goat cheese, making for a terrific late …
From tfrecipes.com


FRIED GREEN TOMATOES WITH SHRIMP REMOULADE - CLOSET COOKING
2010-09-20 Print Recipe. ingredients. 2 cups salad greens (optional) 6 slices fried green tomatoes (hot) 12 large shrimp (shelled, deviened, cooked and chilled) 1/3 cup remoulade sauce (chilled) directions. Divide the salad greens and fried green tomatoes between two plates topping the tomato slices each with 2 shrimp and a tablespoon remoulade sauce.
From closetcooking.com


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