Cooking all over the World: Fried Green Tomato BLT with Shrimp Remoulade

Saturday, October 1, 2011

Fried Green Tomato BLT with Shrimp Remoulade

Posted: 01 Oct 2011 08:37 AM PDT

Over the last few days I enjoyed some blackened swordfish and that reminded me of the blackened shrimp in the fried green tomato with shrimp remoulade po'boy that I often make while green tomatoes are available. The fried green tomato BLT sandwiches were still on my mind and I was craving more of them. With that thought the gears started to turn and I had a new idea; how about a fried green tomato BLT sandwich with shrimp remoulade? Once I got that idea stuck in my head there was little that could stop me from making them and I certainly glad that I did! I mean you really cannot go wrong adding plump and juicy shrimp seasoned with a tasty blend of herbs and spices with a touch of heat to an already great sandwich!

Fried Green Tomato BLT with Shrimp Remoulade

A twist on the classic BLT swapping out the ripe tomatoes for crispy cornmeal coated fried green tomatoes and adding blackened shrimp and a tasty remoulade sauce.

Servings: makes 1 sandwich

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Printable Recipe

Ingredients

1 medium sized green tomato, sliced 1/4 inch thick
1/2 cup buttermilk
3 strips bacon
1/4 cup masa harina (corn flour) or flour
1/4 cup cornmeal
creole seasoning or salt and pepper to taste
oil or bacon grease for frying
4 shrimp, shelled and deviened
1 teaspoon oil
1 teaspoon creole seasoning
2 slices of bread
2 leaves lettuce
1 tablespoon remoulade sauce

Directions

Soak the green tomato slices in the buttermilk for at least 30 minutes at room temperature.
Fry the bacon and set it aside retaining the grease in the pan.
Mix the masa harina, cornmeal and creole seasoning and place it in a wide and shallow dish.
Pull the tomato slices out of the buttermilk and dredge them in the cornmeal mixture.
Fry the tomato slices in oil over medium heat until golden brown on both sides, about 3-4 minute per side and set aside to drain on paper towels.
Toss the shrimp in the oil and creole seasoning to coat.
Heat a pan over medium heat add the shrimp and saute until cooked, about 2-3 minutes per side.
Assemble sandwich and enjoy.