Ingredients
1 large egg
1 cup buttermilk
1 cup yellow cornmeal
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
8 (1/2-inch-thick) slices all-green tomatoes (about 2 medium tomatoes)
6 tablespoons vegetable oil
24 medium shrimp (about 1/2 pound) peeled, cooked, and chilled
1 cup Remoulade Sauce, chilled
Garnish: mixed greens
Preparation
Ingredients for remoulade sauce 1/2 cup Creole mustard (for testing purposes, we used Zatarain’s Creole Mustard) 2 tablespoons ketchup 1 teaspoon Worcestershire sauce 2 teaspoons prepared horseradish 1 medium garlic clove, finely chopped (about 1 teaspoon) 1 teaspoon freshly squeezed lemon juice 1 1/2 teaspoons paprika 1/4 teaspoon ground white pepper 1/8 teaspoon finely ground black pepper 1/8 teaspoon cayenne pepper, or to taste Salt, to taste 2 tablespoons olive oil 1/4 cup finely chopped celery ribs, with leaves 1 1/2 teaspoons finely chopped fresh parsley 1 tablespoon grated white or yellow onion 1 tablespoon finely chopped green onion top Hot sauce (Crystal, Louisiana, or Tabasco brand), if desired Preparation
Stir together first 10 ingredients in a bowl. Taste and add salt as needed.
While whisking mixture, add olive oil in a slow stream. Add celery and next 3 ingredients; stir well. Add a few drops of hot sauce if spicier flavor is desired. Sauce should be spicy and tangy. Cover and refrigerate up to 3 weeks.
Preparation
Whisk together egg and buttermilk in a medium bowl. Combine cornmeal, salt, and pepper in a shallow dish. Dip tomato slices in egg mixture, then coat with seasoned cornmeal.
Heat oil in a large sauté pan over medium heat. Place tomato slices in pan in a single layer, and cook until golden brown on bottom, about 3 minutes. Flip and brown other side, about 3 minutes more. Interior should be cooked through but not mushy.
Place 2 tomato slices on each of 4 serving plates and top each slice with 3 shrimp. Spoon 1 1/2 tablespoons Remoulade Sauce over each slice, and garnish, if desired. Serve immediately.
