oftt

Fried Green Tomatoes with Shrimp Remoulade

Print Email

For the tomatoes
6 to 8 green tomatoes (about 3 pounds)
cornmeal for dredging
1 bottle beer (12 oz.)
1½ cups flour
canola oil, for frying
kosher salt to sprinkle

For the shrimp remoulade
2 pounds shrimp, cooked cleaned, and chopped in a
large dice
2 each red and yellow peppers, roasted and diced
½ to 1 cup mayonnaise
¼ cup Creole or other spicy mustard
¼ cup Dijon mustard
2 Tablespoons horseradish
juice of 1 lemon
½ teaspoon paprika
¼ teasoon cayenne
½ teaspoon each of kosher salt and freshly ground
pepper
1 bunch green onions, sliced just into the green part
To roast the peppers: seed and quarter the peppers.
Put them in a shallow baking pan, drizzle with olive oil and kosher salt.  
Cover with foil and bake at 350°F for 40 minutes, or until the peppers are tender, turning the peppers and checking their progress once.  
Remove them from the oven and leave the foil on for 10 minutes, then remove the foil and let the peppers cool off.  
Peel off and discard theskins before chopping.

  1. To make the remoulade, combine the cooked shrimp with all of the other ingredients. Chill for at least an hour up to 6 hours. You can make the remoulade long before you fry the tomoatoes.
  2. To prepare the tomatoes, slice the tomatoes in thick slices. Combine the beer and flour, and let sit for at least an hour.
  3. Heat the canola oil in a saute pan over medium heat. Dredge the tomato slices in the cornmeal. Then dip in the beer batter and fry until brown, about 5 minutes on each side. Drain on a paper towel and spinkle with kosher salt.
  4. Top each slice of fried tomato with a spoonfull of shrimp.


Lou Jane Temple is a working chef and author of nine culinary mysteries(St. Martin's and Berkley) and one cookbook (Stewart, Tabori & Chang).
 

 

restaurant news

Bread Lounge
Los Angeles
by Evan Kleiman

breadbarBread.  I love it, especially when it’s well made.  But I freely admit that I try to avoid it.  I’m of a certain age and weight when the dangers of too much free carb styling can take a toll.  But...

Read more...
A.O.C. Wine Bar
Los Angeles
by Sharon Oreck

Suzanne Goin, the uber-talented celebrity chef of Lucques and A.O.C. Wine Bar fame, was rumored to be the front runner for the 2005 James Beard Chef-of-the-Year award, and as far as I was...

Read more...
Two Stars, One Incredible Experience
Europe
by James Moore

spain1.jpgI was recently in Spain for Madrid Fusion, one of Spain's biggest gastro-festivals that included a “who’s who” of culinary heavyweights from Spain and elsewhere, including Ferran Adrià (who...

Read more...
Sir Winston's Restaurant
Los Angeles
by Lisa Dinsmore

hmsqueenmary.jpg This year on my summer vacation I actually played tourist in my own home town. I've lived in Los Angeles for 20 years – never thought I would be here this long – and have pretty much seen/done...

Read more...