Fried Green Tomatoes with Shrimp Remoulade Recipe

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Ingredients

  • 1 cup buttermilk
  • Vegetable oil, enough to add about an inch in the bottom of your frying pan (we use coconut oil)
  • 12 slices of green tomato, approximately 1/2-inch thick (3-4 tomatoes should do it)
  • 1 cup cornstarch
  • 1 cup cornmeal, lightly seasoned with Tony Chachere’s Creole Seasoning (or salt, black pepper and a dash of cayenne)
  • One pound small to medium shrimp, cooked, peeled and chilled (see below)
  • 2 cups chopped celery
  • 1 garlic clove
  • 1/4 cup chopped scallions
  • 2 tablespoons fresh parsley
  • 2 tablespoons mustard
  • 2 tablespoons white vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon horseradish, grated
  • 1/2 cup ketchup
  • Tony Chachere’s Creole Seasonings to taste (or salt, black pepper and a dash of cayenne)

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1623g
Calories 1492  
Calories from Fat 72 5%
Total Fat 8.52g 11%
Saturated Fat 2.09g 8%
Trans Fat 0.0g  
Cholesterol 10mg 3%
Sodium 2248mg 94%
Potassium 3409mg 97%
Total Carbs 324.24g 86%
Dietary Fiber 21.3g 71%
Sugars 65.59g 44%
Protein 31.56g 50%
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