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.
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 paperlined baking sheet.
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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