Description
This is another recipe from new orleans' crescent city market, presented by kenneth smith of the upperline restaurant
Ingredients
- Creole Mustard
- Ketchup
- Prepared Horseradish
- Fresh Lemon Juice
- Paprika
- White Pepper
- Cayenne Pepper
- Salt
- Olive Oil
- Celery
- Scallions
- Vegetable Oil
- Egg
- Milk
- Green Tomatoes
- Cornmeal
- Salt And Pepper
- Mixed Greens
- Shrimp
- Remoulade Sauce
Instructions
- 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 saut pan over medium heat
- Whisk together egg and milk
- Dip tomato slices in egg mixture, then coat with cornmeal
- Carefully place tomato slices in saut pan and cook slowly until golden brown on bottom, then turn and brown the other side
- 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