Fried Green Tomatoes With Crawfish or Shrimp Remoulade

Recipe by PaulaG
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare the Remoulade sauce as per recipe, stir in the crawfish tails or shrimp, reserving several for garnish.
  • If you are using shrimp, chop them so they will be about the size of the crawfish tails or use salad cooked shrimp.
  • Preheat oil in heavy cast iron skillet until it sizzles when sprinkled lightly with water.
  • Season the sliced tomatoes with Cajun seasoning to taste and dust lightly with flour.
  • Please note: If the tomato slices are to heavily covered with flour the cornmeal will not adhere.
  • Dip the slices in the beaten eggs and then coat with cornmeal.
  • Fry in hot oil until browned, turning as needed; about 3 minutes on each side.
  • To serve, place 3 to 4 slices on a serving plate, top with sauce and garnish with reserved crawfish tails or shrimp. Can sprinkle lightly with chopped parsley if desired.
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