Kitchen Manager

Fried Green Tomatoes with Shrimp and Creole Rémoulade

On Cooking: A Textbook of Culinary Fundamentals, Sixth Edition

Chapter 22 (pp 622)

PRINT

Measurement

Yield Serving Size # of Servings

20 oz 10
oz 2

Ingredients

cornmeal, yellow 3
oz

salt to taste

pepper, black to taste

buttermilk 6
fl oz

tomatoes, green (large, sliced ½-inch (1.25-cm) thick) 1

ea
 oil, vegetable as needed

Creole Rémoulade 4
fl oz

shrimp (21–25 count, peeled, cooked) 4

ea

microgreens as needed for garnish

tomatoes, cherry (red or green) as needed for garnish

Directions
1. Season the cornmeal with salt and pepper. Using the buttermilk and cornmeal, bread the tomato slices using the standard breading
procedure described in Chapter 9, Mise en Place (finishing with the cornmeal). Arrange breaded slices in a single layer on a half-sheet
pan.

2. Heat a sautoir and add a ¼-inch (6-millimeter) layer of oil. When the oil is hot, pan-fry the tomato slices until golden brown, then turn
and cook until tender. Remove and drain slices on clean paper towels or a rack. Repeat until all the tomatoes are cooked, adding more
oil as necessary.

3. Pool some Creole Rémoulade on each plate. Arrange two tomato slices on each plate and garnish with the shrimp, micro greens and
cherry tomatoes.

Related Videos
Peeling and Deveining

Nutrition Facts
Approximate value per serving:
Calories
1372.77 kcal
Total Fat
70.49 g
Calories from Fat
634.39 g
Saturated Fat
33.26 g
Trans Fat
0 g
Cholesterol
523.74 mg
Sodium
13876.7 mg
Total Carbohydrates
67.54 g
Protein
117.31 g
Vitamin A
2748.59 IU
Vitamin C
34.42 mg
Iron
20.01 mg
Calcium
1011.97 mg

One or more of your ingredients does not have USDA nutritional information and is not calculated in the nutritional analysis.