Shrimp Remoulade Recipe

Make the remoulade

In a medium bowl whisk together 1 cup mayonnaise, 2 tablespoons Creole or Dijon mustard, 2 teaspoons ketchup, 1 teaspoon smoked paprika, 1 teaspoon hot sauce, 1 teaspoon prepared horseradish, and 1 teaspoon Worcestershire sauce until smooth.

Add 1 tablespoon lemon juice, 1 tablespoon chopped capers, 2 tablespoons finely chopped parsley, and the thinly sliced green part of 1 scallion. Season with 1 teaspoon salt and 1 teaspoon black pepper. Taste and adjust hot sauce, lemon, or salt as needed.

Cover and refrigerate for at least 30 minutes to let flavors meld (can be made up to 24 hours ahead).

Prepare the chow-chow

Combine 2 cups finely diced green tomatoes, 1/2 cup diced green bell pepper, 1/2 cup diced onion, 1/4 cup diced celery, and 1/2 minced green jalapeño (optional) in a medium bowl.

In a small saucepan over low heat warm 1 teaspoon vegetable oil and add 1 teaspoon yellow mustard seed. Toast the seeds until they begin to pop, about 30–45 seconds, then remove from heat and cool slightly.

Stir the toasted mustard seed into the tomato mixture. Add 1/2 cup apple cider vinegar, 2 tablespoons sugar, 1/2 teaspoon salt, and 1/4 teaspoon turmeric. Mix well.

Let the chow-chow sit at room temperature for at least 20 minutes to macerate and blend flavors. For best results refrigerate and let sit for 2 hours or overnight; bring to room temperature before serving.

Slice and bread the tomatoes

Slice 3 firm green tomatoes into 1/2-inch thick rounds and pat dry with paper towels.

Set up a dredging station: in one shallow dish combine 1/4 cup all-purpose flour and 1 teaspoon salt and 1/2 teaspoon black pepper; in a second dish whisk 1 egg with 2 tablespoons milk; in a third dish place 3/4 cup fine cornmeal.

Heat 1 cup vegetable oil in a skillet over medium heat until it registers 350°F (or shimmering). Dredge each tomato slice in flour, dip in the egg wash, then coat thoroughly with cornmeal, pressing to adhere.

Fry tomato slices in batches, 2–3 minutes per side, until golden brown and crisp. Transfer to a paper towel-lined rack or plate and lightly season with 1/2 teaspoon coarse sea salt while hot.

Marinate and bread shrimp

Place 1 lb peeled/deveined large shrimp in a bowl and toss with 1 cup buttermilk and 1 tablespoon Old Bay or Creole seasoning. Let sit 10–15 minutes while you prepare other components.

In a shallow dish combine 3 tablespoons all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Remove shrimp from buttermilk, letting excess drip off, and dredge in the flour mixture to lightly coat.

Fry the shrimp

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat until shimmering (about 350°F). Working in a single layer, fry shrimp 1–2 minutes per side until golden and just cooked through (internal color opaque and pink). Do not overcrowd; fry in batches if needed.

Transfer cooked shrimp to a wire rack or paper towel-lined plate. Squeeze lemon wedges if desired.

Assemble the dish

Place 2–3 fried green tomato slices on each plate. Spoon 1–2 tablespoons green tomato chow-chow over the tomatoes (or serve on the side). Arrange 4–6 fried shrimp atop the tomatoes and drizzle 2–3 tablespoons remoulade sauce over the shrimp.

Garnish with microgreens or 2 tablespoons chopped parsley and a light sprinkle of 1/2 teaspoon coarse sea salt. Serve immediately with lemon wedges and extra remoulade on the side.