Spicy Cajun Shrimp Over Fried Green Tomato Recipes
SPICY FRIED GREEN TOMATOES
A quick snack or appetizer during the hot summer months. Old time family recipe. If you like fried zucchini you will like this.
Provided by Sheri
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- In a bowl, mix the flour, black pepper, red pepper, garlic powder, eggs, and beer. The mixture should resemble pancake batter.
- Heat the oil in a skillet over medium heat. Dip tomato slices in the batter to coat, then fry in the skillet 5 minutes on each side, until golden brown. Eat while hot.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 32.2 g, Cholesterol 62 mg, Fat 4.1 g, Fiber 2.2 g, Protein 7 g, SaturatedFat 0.8 g, Sodium 40.1 mg, Sugar 4.5 g
FRIED GREEN TOMATOES RECIPE (OVEN-FRIED!)
Steps:
- Preheat the oven to 400 degrees F. Set out a large rimmed baking sheet. Drizzle the oil on the baking sheet and spread it around with a spoon or brush.
- Slice the tomatoes into ¼ inch rounds. Set aside.
- Set out 3 bowls. Pour the flour in one bowl, and the panko in the seconds bowl. In the third bowl combine the buttermilk, Cajun seasoning, salt, and cumin. Mix well.
- One at a time, dip the slices of tomato in the flour. Shake off the excess flour and dip the tomato slice in the buttermilk. Shake off the excess buttermilk over the bowl, then dip the slice in breadcrumbs.
- Lay each slice on the baking sheet, then flip it so it is coated in oil on both sides. Repeat with the remaining green tomato slices.
- Bake for 12 minutes. Use a small spatula to flip the tomato slices over. Then bake again for 12 minutes, until golden brown.
- Serve warm with a side of Caesar dressing for dipping.
Nutrition Facts : ServingSize 1 pc, Calories 64 kcal, Carbohydrate 7 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 212 mg, Fiber 1 g, Sugar 1 g
SPICY CAJUN SHRIMP OVER FRIED GREEN TOMATO
Steps:
- Place shallots, garlic, hot sauce in a blender and blend until smooth. Slowly add the oil to the mixture while it is blending. Season to taste and refrigerate. Marinate shrimp is mixture for 30 minutes. Heat your grill Heat fryer oil to 350. Slice the green tomato about 1/2 inch thick. Mix the two flours and the Old Bay seasoning together Place sliced tomato in the flour mixture to completely coat it. Place the tomato in buttermilk and back into the flour mixture. Place into the fryer and cook until golden brown. Grill the shrimp until done.(approx 3 minutes each side). Take your serving plate, place your favorite tomato sauce on the bottom, place the fried green tomato on top of the sauce and top fried green tomato with the grilled shrimp.
FRIED GREEN TOMATO AND SHRIMP REMOULADE PO BOY
Time 16m
Yield 4
Number Of Ingredients 7
Steps:
- Toss the shrimp in the oil and creole seasoning to coat.
- Saute in a pan until cooked, about 2-3 minutes per side.
- Assemble the sandwiches and enjoy!
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- In a medium bowl, whisk together all of the remoulade sauce ingredients until evenly combined. Taste for seasonings, and adjust accordingly. Cover with plastic wrap and store in the fridge until ready to serve. Can be made a day in advance.
- In a large bowl, toss together the shrimp, oil and seasonings until evenly coated. Heat a stove top grill pan over medium-high heat. Grease with cooking spray or oil. Once hot, lay out the shrimp, in a single layer. Cook for about 2 to 4 minutes on the first side, or until charred and bright pink. Turn over and cook for another 1 to 2 minutes. Transfer to a plate or platter and set aside.
- Lay out the tomato slices in a single layer on a plate or platter. Season with salt and black pepper on both sides. In a shallow dish, combine the flour, garlic powder, a bit of salt and pepper, and a pinch of cayenne. In a separate shallow dish, combine the bread crumbs, paprika and cayenne pepper. In another bowl, whisk together the eggs and milk.
- Coat the tomato slices first in flour, dredging both sides and shaking off the excess. Then dip into the egg and finally into the bread crumbs, making sure to coat both sides evenly. Lay out the coated tomato slices on a wire rack until all of them are dredged.
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