Bubba's Fried Green Tomatoes & Shrimp Remoulade
Categories: Vegetable, Seafood, Dixie, USA, Southern, Side dish
Yield: 6 servings
1/2 c Creole mustard
1/2 c Olive oil
2 tb Heinz Ketchup
1 ts Worcestershire sauce
2 ts Prepared creamy horseradish
1 ea Garlic clove minced
1 tb Fresh lemon juice
2 ts Onion minced
2 ts Green onion chopped
2 ts Hungarian paprika
1/2 ts Black pepper ground
1/4 ts Cayenne pepper
2 ts Fresh parsley chopped
1 tb Fresh dill chopped
24 ea Shrimp cooked shelled & deveined
2 c Buttermilk
2 ea Egg
4 c Yellow cornmeal
6 ea Green tomatoes sliced 1/2" thick
3/4 c Olive oil or as needed
4 c Mixed salad greens
3 tb Green onion chopped
Stir together mustard, 1/2 cup olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion & 2 teaspoons of green onion.
Season with paprika, pepper, cayenne pepper, dill & parsley.
Gently stir in your shrimp until evenly distributed.
Cover then refrigerate until needed.
Whisk together your buttermilk & egg with a fork.
Spread cornmeal out on a plate.
Heat olive oil in a large cast iron skillet over med-heat.
Add more if needed to maintain an even oil coating of oil on bottom of your skillet.
Dip tomato slices into buttermilk & egg.
Dip into your cornmeal to coat thoroughly.
Fry slices in hot oil until golden brown on each side.
Transfer to a paper towel-lined plate to drain.
Continue breading & frying all remaining tomato slices.
Arrange salad greens on 6 plates.
Top each plate with slices of fried green tomato.
Spoon shrimp remoulade over tomatoes then sprinkle with remaining green onion to garnish.
ORIGIN: Newton (Bubba) MacDonald, 8-Mile-Alabama, circa 1998