1/2 Photos of Fried Green Tomatoes With Crawfish or Shrimp Remoulade
I grew up with fried green tomatoes; however, never thought of adding either crawfish or remoulade sauce until now. The idea comes from The Top 100 New Orleans Recipes of all Time cookbook which was compiled by John DeMers and Rhonda Findley. The book did provide a recipe for the Remoulade but I used Rita L's Remoulade Sauce. The sauce can be made using either crawfish tails if you have them or shrimp. When making please plan ahead, the Remoulade Sauce needs to chill a couple of hours for the flavors to blend.
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- 1Prepare the Remoulade sauce as per recipe, stir in the crawfish tails or shrimp, reserving several for garnish.
- 2If you are using shrimp, chop them so they will be about the size of the crawfish tails or use salad cooked shrimp.
- 3Preheat oil in heavy cast iron skillet until it sizzles when sprinkled lightly with water.
- 4Season the sliced tomatoes with Cajun seasoning to taste and dust lightly with flour.
- 5Please note: If the tomato slices are to heavily covered with flour the cornmeal will not adhere.
- 6Dip the slices in the beaten eggs and then coat with cornmeal.
- 7Fry in hot oil until browned, turning as needed; about 3 minutes on each side.
- 8To 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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Nutritional Facts for Fried Green Tomatoes With Crawfish or Shrimp Remoulade
Serving Size: 1 (300 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 594.9
- Calories from Fat 294
- Total Fat 32.6 g
- Saturated Fat 4.7 g
- Cholesterol 153.6 mg
- Sodium 108.1 mg
- Total Carbohydrate 59.3 g
- Dietary Fiber 6.0 g
- Sugars 5.4 g
- Protein 18.7 g
The following items or measurements are not included: