Inspired by a special dish offered at Jimmy J's Cafe in the French Quarter of New Orleans, I couldn't help but try to recreate the taste of the South back at home! These special fried green tomatoes are drizzled with a creamy homemade remoulade, organic balsamic glaze, and topped with spicy shrimp! They make an awesome side dish for family dinner or an appetizer at your next party.
(Serves 4-6 people)
- 3 large green tomatoes (better on the firm side)
- 1/2 cup corn meal
- 1/2 cup Bisquick (or all-purpose flour)
- 1/4 cup buttermilk
- 2-3 eggs
- salt & pepper
- Vegetable Oil or a high-heat oil
- pound raw peeled shrimp (tail off)
- Pickle Juice
- Cayenne Pepper
- De Nigris Organic Glaze
For the remoulade (all ingredients are to-taste):
- Dijon mustard
- cayenne pepper
- pickle juice
- salt & pepper
Prepare the remoulade first and then set in the fridge until the very end: Whisk together about 1/2 cup mayo, 1/4 cup Dijon mustard in a medium sized bowl. Add 1-2 cloves of minced and pressed garlic plus 1 tbs of pickle juice of your choice and stir well. Season to taste with paprika, cayenne, salt & pepper.
Marinate the shrimp in a large bowl with pickle juice and cayenne pepper to taste- set aside.
With a really good knife, slice the tomatoes into thin medallions about 1/8 -1/4 of an inch thick- set aside.
Take a few stalks of chives and slice into small rings- set aside for garnish.
In a large bowl, mix together the corn meal, 1/4 cup of the Bisquick, and a dash of salt and pepper. Place the remaining flour in a separate shallow bowl or plate. Crack your eggs into another shallow bowl and lightly beat, adding the buttermilk slowly until fully blended.
Take your tomato slices one by one to apply the batter: lightly coat in the plain flour, fully coat in the egg mix, and then fully coat in the cornmeal mix. Place on a separate non-stick plate and repeat with each tomato slice.
In a large cast-iron pan, heat up about 1/2 inch deep oil until very hot ~375 degrees (for the tomatoes). In another pan, heat up a little more oil and add the shrimp.
When the oil is to temp, place battered tomato slices in and fry until golden brown- about 2 mins on each side. You will probably have to do 2-3 batches to get all of the tomatoes fried. I recommend refreshing the oil each time; however, I did not (too lazy!), and it came out OK. After frying each batch, place the tomatoes on a plate with paper towel to absorb the extra oil. Sprinkle with salt while hot.
While the tomatoes are cooking, saute the shrimp until they are about 75% cooked. When the tomatoes are done and removed, and with the oil still piping hot, switch the shrimp into the tomato pan and fry for 1-2 minutes until cooked through and golden brown.
On a large plate or platter, stack the tomatoes. Drizzle with the remoulade and the balsamic glaze. Top with the fried shrimp and garnish with chives. Serve hot!
(Recipe provided by Claire Giegerich)