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      Fried Green Tomatoes with Shrimp Remoulade

      by Gary Duke at Alley Oops

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

      flour

      buttermilk

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      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.

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      Shrimp:

      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

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

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

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