One of my favorite things to make which I learned from years of living in New Orleans is Remoulade Sauce. It is a true New Orleans Classic, that can be used in so many ways. It is excellent as a salad dressing or sauce on just about any seafood. I love to put Remoulade Sauce with Grilled Gulf shrimp in Iceburg leaves in my version of Cajun Lettuce Wraps. This recipe, comes from New Orleans’ famous Upperline Restaurant. The hot fried green tomatoes are set off by the tangy, chilled shrimp remoulade. The remoulade sauce can be made up to 3 weeks in advance.
4appetizers or 2 main dish servings
- 1/2 cup Creole mustard such as Zatarain’s
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 2 teaspoons prepared horseradish
- 1 garlic clove, minced
- 1 teaspoon lemon juice
- 1 1/2 teaspoons paprika
- 1/4 teaspoon white pepper
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon cayenne
- Salt to taste
- 2 tablespoons olive oil
- 1/4 cup finely chopped celery ribs (leaves included)
- 1 1/2 teaspoons finely chopped parsley
- 1 tablespoon grated onion
- 1 tablespoon finely chopped green onion top
- Hot sauce to taste
- 1 cup yellow cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 large egg
- 1 cup buttermilk
- 8 (1/2-inch) slices green tomatoes
- 1/2 cup vegetable oil
- 1/2 pound cooked and chilled Gulf shrimp
- To make the remoulade, whisk together the mustard, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, paprika and white, black and cayenne peppers and season with salt to taste. While whisking, add the olive oil in a slow stream. Add the celery, parsley, onion and green onion and hot sauce to taste. Cover and refrigerate.
- To make the tomatoes, whisk together the cornmeal, salt and pepper in a shallow dish. In a separate bowl, combine the egg and buttermilk. Dip the tomato slices in the egg mixture, then dredge through the seasoned cornmeal.
- While you’re dredging, heat the oil in a large saute pan over a medium heat. Place tomato slices in the hot oil in a single layer, and cook until golden brown on the bottom, about 3 minutes. Flip and brown on the other side. They will be cooked through, but not mushy.
- To serve, place the warm tomato slices on a plate and top with a few shrimp and a few spoonfuls of remoulade. Serve immediately.