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How to make New Orleans Fried Green tomatoes with a Shrimp remoulade sauce #cooking
In American Recipes

How to make New Orleans Fried Green tomatoes with a Shrimp remoulade sauce #cooking



New Orleans native Charlie Andrews demonstrates how to make fried green tomatoes with a shrimp Remoulade sauce. It combines southern and creole cuisines into one appetizer. You can get about 6 servings from this appetizer, but it can be doubled or tripled to feed more people. It’s well seasoned and absolutely delicious. I hope you all will give this recipe a try.

Fried Green tomatoes with Shrimp remoulade sauce recipe link

Fried Green Tomatoes with shrimp remoulade sauce

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28 Comments

  1. @CharlieTheCookAndrews

    Fried Green Tomatoes Recipe

    by Charlie Andrews

    6 servings (Recipe can be doubled to serve more)

    2 large green unripe tomatoes (1 and 1/2 pounds)

    Yellow cornmeal

    All-purpose flour

    Sugar or honey

    Vegetable or canola oil

    Bacon fat (Optional)

    Buttermilk (Room temp)

    Large eggs (Room temp)

    Mayonnaise

    Sour cream

    Creole mustard

    Worcestershire sauce

    Chopped green onions

    Chopped Celery

    Chopped parsley

    Seasonings

    Salt

    Black pepper

    Tony Chachere's creole seasoning

    Chef Paul's vegetable magic

    Granulated onion

    Granulated garlic

    Smoked paprika

    Cayenne pepper

    Dried Shrimp (Optional)

    Tools you'll need

    Cooking rack

    11 by 17-inch baking pan

    10-inch round cast iron skillet

    Preparation of ingredients

    Tomatoes

    Step 1- Rinse green tomatoes off with cold water. Remove the stem off of each tomato using a spoon. Turn the tomato on its side. Slice the top portion of the tomato off. Cut each tomato into 1 or 2 16ths of an inch thick slice.

    Step 2- Place the tomato slices on a large flat chopping board. Lightly sprinkle salt, black pepper and Tony Chachere's onto each side of the tomato slices. Rub the seasonings onto each tomato slice with your fingers. From there place the tomato slices into a medium-sized bowl and set aside.

    Seasoned egg and buttermilk batter

    Step 3- add 2 large eggs (Room temp), 1/3 cup buttermilk (Room temp), 1/8 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon Tony Chachere's creole seasoning, and 1/8 teaspoon smoked paprika into a medium sized bowl. Stir all ingredients with a whisk until combined.

    Seasoned cornmeal and all-purpose flour batter

    Step 4- Add 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon Tony Chachere's creole seasoning, 1 teaspoon chef Paul's vegetable magic, 1 teaspoon granulated onion, 1 teaspoon granulated garlic, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon smoked paprika into a medium sized bowl. Stir all ingredients together until combined and set aside.

    Making the shrimp remoulade sauce

    Step 5- Add 1/2 cup mayonnaise, 2 tablespoons sour cream, 2 teaspoons creole mustard, 2 tablespoons chopped green onions, 2 tablespoons chopped celery, 1 tablespoon chopped parsley, 1/8 teaspoon Tony Chachere's creole seasoning, 1/8 teaspoon granulated garlic, 1/4 teaspoon smoked paprika, 1/8 teaspoon cayenne pepper, 1 tablespoon Worcestershire sauce, 2 teaspoons sugar or 1 teaspoon honey, and 1 ounce of dried shrimp (Optional) into a small food processor. Blend for 1 minute. Add the mixture into a small bowl and place into the fridge.

    Heating the oil

    Preheat fire to medium heat.

    Note- If you are using all vegetable or canola oil and add 2 and 1/4 cups altogether. The 1/4 cup oil will substitute for the bacon fat in the recipe.

    Step 6- Add 1/4 cup bacon fat into a heated 10-inch round cast iron skillet. After the bacon fat melts, add 2 cups vegetable or canola oil. Let the oil get hot until it reaches a temperature of 375-degrees F.

    Breading and frying the tomato slices

    Step 7- Coat the tomatoes slices (2 at a time) with the seasoned egg batter, from there add them into the seasoned cornmeal and all-purpose flour batter. Shake the bowl to coat the tomato slices. Add the tomatoes back into the seasoned egg batter and flip the tomato slices to coat them. Once done add them back into the seasoned cornmeal and all-purpose flour batter. Shake the bowl to coat the tomato slices. Add the tomato slices back into the seasoned egg batter once more. Flip the tomato slices to coat them with the batter. Add them back into the seasoned cornmeal and all-purpose flour batter. Shake the bowl to coat the tomato slices with the batter.

    Step 8- Add the tomato slices into the hot oil. Let the tomato slices fry for 1 to 2 minutes on each side or until they are a golden-brown color. Make sure you flip the tomato slices to ensure even frying. Once done transfer the fried tomato slices onto a cooling rack with an 11 by
    17-inch baking pan underneath it. Let cool for 5 minutes before serving.

  12. @BlackPhoenix777

    Fried green tomatoes are one of my family's favorites, especially on fish fry days. Ya still hitting it out of the ball park Chef. 😊

  18. @queenpatricemoore70

    Don't know where to buy green tomatoes? I'm from Louisiana but I live in San Antonio Texas I've always wanted to try fried green tomatoes

  21. @Carol-of4lz

    Ooooo… Lordy!!! I'm on it!! I know it's going to be Good!! Because yours look good.. thank u, as always, a great job!!!😊😊