Fried Green Tomatoes with Shrimp Rémoulade
JoAnn introduced the world to this now-classic pairing at Upperline.
  • 1 large egg
  • 1 cup whole buttermilk
  • 1 cup yellow corn flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 8 (½-inch-thick) slices green tomato
  • 6 tablespoons vegetable oil
  • 24 medium boiled shrimp, chilled
  • Rémoulade Sauce (recipe follows)
  • Garnish: mixed greens
Rémoulade Sauce
  • ½ cup Creole mustard
  • 2 tablespoons ketchup
  • 2 teaspoons finely chopped garlic
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • 1½ teaspoons paprika
  • ¼ teaspoon ground white pepper
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon ground red pepper
  • Kosher salt, to taste
  • ½ cup olive oil
  • ¼ cup minced celery stalk with leaves
  • 2 tablespoons grated yellow onion
  • 1 tablespoon minced green onion top
  • 1½ teaspoons minced fresh parsley
  • Hot sauce, to taste (optional)
  1. In a medium bowl, whisk together egg and buttermilk. In a shallow dish, combine corn flour, salt, and pepper. Dip tomato slices in egg mixture, letting excess drip off. Dredge in corn flour mixture, shaking off excess.
  2. In a large sauté pan, heat oil over medium heat. Place tomato slices in a single layer in pan; cook, turning once, until golden brown on both sides, about 6 minutes.
  3. Place 2 tomato slices on each plate; top each slice with 3 shrimp. Spoon 1½ tablespoons Rémoulade Sauce over each tomato slice. Garnish with greens, if desired. Serve immediately.
Rémoulade Sauce
  1. In a small bowl, stir together mustard, ketchup, garlic, Worcestershire, lemon juice, paprika, white pepper, black pepper, red pepper, and salt. Whisk in oil in a slow, steady stream until combined. Add celery, onions, green onion, and parsley, stirring until well combined. Add hot sauce, if desired. Cover and refrigerate until ready to use.
Recipe by Taste of the South at