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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.
Units: US | Metric
Serving Size: 1 (300 g)
Servings Per Recipe: 4
The following items or measurements are not included: