|Fried Green Tomatoes with Shrimp Rémoulade|
So how do we go about celebrating a season that seems perpetual in our neck of the woods? Strong cocktails, of course. Funny how they always change one's perspective. Aside from that, we start eating some summertime favorites like fresh tomatoes and zucchini and corn. But, to really enjoy those vegetables, we have to wait for the August heat. Thankfully, no one cares if we pluck a few green tomatoes off the vine and fry them up. I know fried green tomatoes are delicious on their own, but why not increase the yum factor with a heaping spoonful of shrimp rémolaude?
This recipe for fried green tomatoes was a favorite of Mr. B's grandmother, Lil Labiche, and it's long been a favorite around our house. The shrimp rémoulade is pretty standard issue, but I like to kick mine up a notch with horseradish and capers.
Step back and wait for the applause—this recipe is perfect for kicking off the summer season. And, perfect for kicking back with a summer cocktail.
Fried Green Tomatoes
Fresh green tomatoes, sliced thin
6 eggs, beaten with salt and pepper
Progresso™ bread crumbs
Oil for deep frying
1. Dip tomatoes in egg.
2. Dredge in breadcrumbs.
3. Fry in hot oil until golden and crispy, turning once.
4. Remove to rack; salt when hot.
5. Keep in warm oven.
Make this sauce and toss fresh boiled, chopped shrimp with it. Spoon it over fried green tomatoes, or pile it high on shredded iceberg lettuce.
1 1/4 cups good quality mayo
1/4 cup heavy whipping cream
1/2 cup Creole mustard
2 tablespoons prepared horseradish
1 teaspoon cayenne pepper
1/2 lemon, seeded and juiced
2 tablespoons finely minced capers
2 teaspoons finely minced garlic
1/3 cup finely minced celery
1/2 cup finely minced green onion
1/3 cup finely minced parsley
salt and fresh ground pepper to taste
1. Whisk together mayo, heavy cream and creole mustard.
2. Add horseradish; stir to combine.
3. Add remaining ingredients.
4. Refrigerate for several hours before serving.