Fried Green Tomatoes with Shrimp Remoulade

by Gary Duke at Alley Oops


Green Tomatoes, sliced 1/4 to1/3 inch thick, allow 2 slices per serving.




To batter you green tomatoes, dredge tomato slice in flour, then dip in buttermilk and return to flour. Shake off excess flour and fry in 1/2 inch{}oil till brown and flip and brown other side or deep fry. Drain on paper towel and keep warm.



1 pound small to medium shrimp, peeled.

1/2 onion, sliced thin

1/2 bell pepper, sliced thin

1/2 teaspoon each of salt,pepper,garlic and Cajun seasoning


Mix together and saute in skillet, with 2 tablespoons butter or olive oil, till shrimp are pink (about 4 or{}5 minutes).


Spoon shrimp on top of fried green tomatoes and top with Remoulade Sauce (you can buy in the store or make homemade)