This has become a modern classic appetizer in New Orleans, having originated at Upperline Restaurant Uptown, then appeared at Uglesich's and spread to points beyond. It's simple, really -- just adding one ingredient to the classic Shrimp Remoulade, but it makes a big difference. Cool salad, cool and tangy sauce and shrimp, over piping hot, crunchy fried green tomatoes. This is New Orleans with a touch of the Deep South and a hint of Creole-Italian, and it's a beautiful thing.
Heat the oil in a cast-iron skillet until hot but not smoking, about 350°F. Slice the tomatoes about 3/8" thick and pat them dry with paper towels.
- 4 green tomatoes
- 1-1/2 cups oil
- 1 cup all-purpose flour
- 1 tablespoon basil, finely chopped
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon oregano, crushed
- Salt, freshly grated black pepper and cayenne pepper
- 1 cup milk
- 1 egg, beaten
- 1 cup water
- Crystal or Tabasco Hot Sauce, to taste
- Shrimp Remoulade sauce
- Romaine lettuce, shredded
- 3 tablespoons chopped chives
Season the flour with salt, pepper and cayenne. Add the Parmesan, oregano and basil to the bread crumbs and mix thoroughly.
Mix the milk, egg and water, and combine with a wire whisk to make an egg wash. Season the egg wash with salt, pepper and hot sauce.
Using the classic 3-step method, dredge the tomato slices in flour (tap excess from slices), then dip in the egg wash, then coat thoroughly with the bread crumbs.
Pan-fry the tomatoes, being careful not to crowd the pan, until golden brown on each side (do in batches if necessary). Drain them well on several layers of paper towels.
For each serving, place some Romaine lettuce on a salad plate, about 3 slices of tomato, then top with the shrimp remoulade. Garnish with chopped chives and serve immediately.
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Chuck Taggart email chuck (at) gumbopages (dot) com