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Published September 30, 2009, 12:00 AM

GREEN TOMATO RECIPES: Fried Green Tomato Salad . . . Fried Green Tomatoes with Shrimp Remoulade

Fried Green Tomato Salad with Sweet Chili Dressing

3 medium, firm green tomatoes

½ cup all-purpose flour

¼ cup milk 2 beaten eggs

2/3 cup panko bread crumbs

¼ cup olive oil

1 teaspoon kosher or sea salt

¼ teaspoon fresh ground pepper

Large pinch of chili powder

Salad greens

Slice unpeeled tomatoes into ½-inch slices. Season both sides with salt, pepper and chili powder and let sit. In meantime, make salad dressing (recipe follows) and prep the following in separate bowls in this order: milk, flour, egg, panko. Heat a large skillet with olive oil on medium-high heat. Dip tomato slices in milk, then flour, then eggs, then panko. In skillet, fry slices 3 to 5 minutes each side until golden brown.

Sweet Chili Dressing

1 tablespoon bottled sweet chili sauce

1 tablespoon tomato ketchup

1 teaspoon olive oil

½ teaspoon sesame oil

1 tablespoon sugar

1 tablespoon water

1 tablespoon lime juice

1 teaspoon minced cilantro leaves

Combine ingredients and mix well.

Yield: Serves 4 as part of multicourse meal.

Source: Steamy Kitchen on flickr.com.

Fried Green Tomatoes with Shrimp Remoulade

REMOULADE SAUCE:

½ cup Creole mustard (or other coarse mustard)

1/3 cup ketchup

1 tablespoon prepared horseradish

1½ teaspoons fresh lemon juice

1½ teaspoons paprika

½ teaspoon white pepper

¼ teaspoon cayenne pepper (or more if desired)

Salt, to taste

1/3 cup olive oil

¼ cup celery, chopped

1½ teaspoons scallions, chopped

FRIED GREEN TOMATOES:

5 tablespoons vegetable or light olive oil

1 egg

1 cup milk

2 slices green tomatoes, ½- to ¾-inch thick

1 cup cornmeal, lightly seasoned with

Salt and pepper

FOR SERVING:

1 cup mixed greens or lettuce

6 to 8 medium shrimp, boiled, peeled and chilled

For remoulade sauce: In a bowl, combine mustard, ketchup, horseradish, lemon juice, paprika, white pepper and cayenne pepper; mix well. Season with salt. Slowly add oil while whisking vigorously. If needed, add more cayenne pepper and salt, adjusting to taste. Add celery and scallion; mix well. Cover and refrigerate until chilled, at least 30 minutes.

For tomatoes: Heat oil in a saute pan over medium heat. Whisk together egg and milk. Dip tomato slices in egg mixture, then coat with cornmeal. Carefully place tomato slices in saute pan and cook slowly until golden brown on bottom, then turn and brown the other side. (If tomatoes are cooked too quickly, the outside will brown before the inside is cooked.)

To serve, arrange greens on an individual serving plate. Place fried tomato slices next to each other on the bed of greens. Top each slice with three or four shrimp. Spoon remoulade sauce over shrimp.

Yield: Serves 1.

Source: Yiuy on flickr.com.

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