Fried Green Tomatoes with Cajun Remoulade and Pickled Shrimp
Fried green tomatoes with Cajun remoulade and pickled shrimp combine into a tangy, spicy, and crispy Southern dish you can use as an appetizer, side dish, or entrée!
2large, firm green tomatoescut crosswise into half-inch slices
1/2cupflour
1/2cupcornmeal
1tspkosher salt
1/2tsppepper
1tsppaprika
1/8tspcayenne pepper
1/2cupbuttermilkOR 1/2 cup milk plus 1 tsp vinegar
Vegetable oil
Instructions
Cajun Remoulade
Make ahead. Combine all remoulade ingredients. Let flavors meld in the refrigerator for several hours to several days.
Pickled shrimp
Make ahead. Bring a pot of water to a boil. Add shrimp and cook 3-4 minutes, just until pink. Drain and rinse with cold water to stop the cooking. Peel, leaving tails on.
In a pint-sized or larger jar, layer about 5 shrimp, some onion, a couple lemon slices and slices of garlic, and repeat until your jar is full. I used a wide mouth pint-sized canning jar and it just barely fit all the shrimp.
Mix pickling mixture and pour over shrimp until the jar is full. Close and refrigerate several hours or overnight.
Fried Green Tomatoes
Mix flour, cornmeal, salt, pepper, paprika, cayenne pepper. Divide flour mixture into two wide, flat bowls. Pour buttermilk into another wide, flat bowl. If you don't have buttermilk, use regular milk and mix in 1 tsp white vinegar.
Dredge tomato slices in flour mixture, then in buttermilk, then into second bowl of flour mixture.
Heat 1/2 inch vegetable oil over medium to medium-high heat in cast iron skillet. Oil is ready when a wooden spoon bubbles. Fry tomato slices in batches, not crowding pan, until golden brown, about 2 minutes per side. Drain tomatoes on a paper-towel-lined plate.
To assemble
Stack three fried green tomatoes. Spoon on some remoulade and arrange three pickled shrimps (drained) on top. Alternately, allow people to spoon on their own remoulade to keep the fried green tomatoes crispy longer.