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Fried Green Tomatoes with Shrimp Remoulade

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Watts Grocery • Durham, NC

Amy Tornquist serves both reinventions and tried-and-true versions of classic Southern dishes. These crunchy, tangy fried tomatoes with creamy, spicy shrimp remoulade are an unusual pairing of two low-country mainstays.

  1. 6 ounces cooked medium shrimp, finely chopped
  2. 1 tablespoon chopped celery
  3. 1/3 cup mayonnaise
  4. 2 tablespoons snipped chives
  5. 1 tablespoon capers
  6. 1 tablespoon chopped flat-leaf parsley
  7. 1 teaspoon Dijon mustard
  8. 1 tablespoon fresh lemon juice
  9. 1 1/2 teaspoons prepared horseradish
  10. Salt and freshly ground black pepper
  11. Cayenne pepper
  12. 4 green tomatoes, sliced crosswise 1/2 inch thick
  13. 3/4 cup buttermilk
  14. 3/4 cup all-purpose flour
  15. 3/4 cup cornmeal
  16. Vegetable oil, for frying
  1. In a bowl, combine the shrimp with the celery, mayonnaise, chives, capers, parsley, mustard, lemon juice and horseradish. Season the remoulade with salt, black pepper and cayenne.
  2. In a shallow bowl, coat the tomato slices with the buttermilk. In another shallow bowl, combine the flour and cornmeal and season with salt, black pepper and cayenne. Dip the tomato slices in the flour mixture, then transfer to a wax paper–lined baking sheet.
  3. In a skillet, heat 1/2 inch of vegetable oil until shimmering. Add the tomatoes in batches and fry over high heat, turning once, until golden and crisp, about 5 minutes per batch. Drain on paper towels and season with salt and cayenne. Top with the shrimp remoulade and serve.
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