Fried Green Tomatoes and Shrimp with Spicy Remoulade

Ingredients

3 green tomatoes, sliced

Kosher salt

1 extra large egg

4 tablespoons buttermilk

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon Cajun seasoning

4 tablespoons Canola or extra virgin olive oil, divided

10-12 large shrimp, peeled and deveined, but with tails on

Garnish: 2 tablespoons flat leaf parsley, chopped

For the Spicy Remoulade Sauce:

2 cups mayonnaise

2 tablespoons ketchup

2 tablespoons stone ground mustard

1 tablespoon fresh flat leaf parsley, chopped

1.5 teaspoons cayenne pepper (1 tablespoon for spicy!)

1 tablespoon fresh lemon juice

2 teaspoons prepared horseradish

2 garlic cloves

1 teaspoon Worcestershire sauce

1 teaspoon celery salt

1 teaspoon paprika

Preparation

Cut tomatoes into 1/2-inch slices. Sprinkle with salt and set aside.

In a small bowl whisk together egg and buttermilk; in a separate bowl mix cornmeal, flour and Cajun seasoning.

Heat 3 tablespoons oil in a large skillet over medium heat.

Dredge tomato slices first in egg mixture, then in cornmeal mixture. Carefully place slices in hot oil and cook until browned on both sides (about 3-5 minutes on each side). Drain on paper towels.

Meanwhile, in another large skillet, heat remaining tablespoon of oil over medium-high heat. Quickly saute shrimp until lightly golden (about 1-2 minutes each side).

To make the remoulade, mix all ingredients in a small bowl. Chill until ready to serve.

Plate tomatoes while they are still warm. Top with shrimp and spoon remoulade sauce on top. Garnish with chopped parsley and serve.