Fried Green Tomatoes With Blackened Shrimp Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Place tomato slices onto a rack over a paper towel. Sprinkle with 1 teaspoon salt and let slices stand for 15 minutes for the salt to draw out extra juices.
• Mix cornmeal and bread crumbs together in a bowl; stir in 1/2 teaspoon salt, black pepper, and cayenne pepper to taste. Beat eggs with milk in a separate bowl. Place flour into a third bowl.
• Pat tomato slices dry with paper towels. Lay slices, one at a time, into flour; flip to coat both sides and let slices rest in the flour for about 30 seconds. Remove each slice and dip in egg mixture, then into cornmeal mixture, coating both sides of each slice thoroughly. Spread crumbs onto all sides and into tomato crevices with a fork. Rest tomatoes on rack for 10 minutes to let coating set.
• Combine sweet pickle relish, mayonnaise, and hot sauce in a small bowl to make the remoulade sauce.
• Place a large nonstick skillet over medium heat; heat vegetable oil with butter until butter melts, bubbles, and makes a sizzling sound. Fry tomatoes in the hot butter-oil mixture until tomato slices are slightly soft and coating is golden brown, 3 to 4 minutes per side. Use a spatula and a fork to flip.
• Transfer fried green tomatoes to a serving platter and serve with remoulade sauce.

Steps:

• Season each tomato slice with sugar, salt, and pepper.
• Beat milk and eggs together in a bowl. Pour flour into another bowl.
• Gently press each tomato slice into flour to coat; shake off the excess flour. Dip tomato slices into egg mixture, then press again into flour. Place breaded tomato slices onto a plate while breading the rest; do not stack.
• Melt 1/2 cup butter in a large pan over medium heat. Place tomato slices in melted butter and cook until golden brown on one side, 5 to 7 minutes. Flip and cook on the other side until golden brown. Add more butter as need while frying.

Steps:

• In a bowl, mix together the eggs and buttermilk.
• Whisk in the 1 TBS flour, 1/2 the salt and 1/2 the pepper.
• Soak the tomatoes in this liquid for about half an hour.
• Whisk together the remaining flour, salt and pepper.
• Heat about 1 inch of oil to 350*F in a heavy skillet.
• (I use my cast iron one).
• Dredge the tomato slices, one at a time in the seasoned flour, shaking off any excess.
• Fry the slices in hot oil.
• Do NOT crowd.
• (slices should not overlap as they cook).
• Fry each side until it begins to turn brown.
• Turn in the oil and fry until golden brown and crisp.
• Drain on paper towel.
• Salt to taste.
• Serve with tomato chutney.
• Yummy!

Steps:

• First, cut your tomatoes at 1/8 inch and lay out to dry -- I lay down paper towel and then place tomatoes on a cooling rack and then layer more paper towels on top. THIS STEP IS VERY IMPORTANT!
• While tomatoes are drying, mix together flour, black pepper, Italian seasoning, and cayenne pepper.
• Dip tomatoes slices into egg and milk mixture and then coat with flour and seasoning mixture.
• Place in a hot skillet with oil and fry for about 3 minutes on both sides or until browned.
• I usually place them back on the cooling rack so they don't get soggy when they are finished.
• Serve immediately!

Steps:

• Prepare the Remoulade sauce as per recipe, stir in the crawfish tails or shrimp, reserving several for garnish.
• If you are using shrimp, chop them so they will be about the size of the crawfish tails or use salad cooked shrimp.
• Preheat oil in heavy cast iron skillet until it sizzles when sprinkled lightly with water.
• Season the sliced tomatoes with Cajun seasoning to taste and dust lightly with flour.
• Please note: If the tomato slices are to heavily covered with flour the cornmeal will not adhere.
• Dip the slices in the beaten eggs and then coat with cornmeal.
• Fry in hot oil until browned, turning as needed; about 3 minutes on each side.
• To serve, place 3 to 4 slices on a serving plate, top with sauce and garnish with reserved crawfish tails or shrimp. Can sprinkle lightly with chopped parsley if desired.

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!

Steps:

• For the shrimp: Fill a pot with 4 quarts of water; add Old Bay seasoning, hot sauce, lemon juice and salt and pepper to taste. Bring to a boil, add shrimp and boil 1 to 2 minutes. Drain, rinse and drain again. Transfer to covered container and refrigerate at least 30 minutes.
• For the rémoulade: Combine mustard, ketchup, horseradish, lemon juice, paprika, white pepper and 1/4 teaspoon cayenne pepper. Mix well, and season with salt to taste. Slowly add olive oil while whisking vigorously. Add cayenne pepper and salt, adjusting to taste. Add celery and scallion and mix well. Cover and refrigerate until chilled, at least 30 minutes.
• For the tomatoes: Cut off ends of tomatoes and cut each tomato into about three 1/2-inch slices. Put tomato slices in a large bowl. Add buttermilk and turn to coat. Marinate for 5 minutes.
• Place a large heavy skillet over medium-high heat. Add oil to come two-thirds up side of pan. Heat oil to about 325 degrees. In a wide bowl, mix corn flour, salt and pepper. Working in batches, remove tomatoes from buttermilk, shaking off excess, and dip in corn flour to coat, shaking off excess. Slip into oil and fry until golden brown, 2 to 3 minutes on each side. Drain on paper towels. To serve, place greens on plates and top with tomato, shrimp and rémoulade.

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.