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Shrimp and Fried Green Tomato Salad Recipe

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This recipe for Shrimp and Fried Green Tomato Salad, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Denise Sypesteyn
Added: Wednesday, April 23, 2008


5 green tomatoes
¼ lb bacon
¼ cup all-purpose flour
¼ cup yellow cornmeal
2 eggs
¼- ½ cup cooking oil
1 dozen jumbo shrimp, butterflied, tail on
Fresh arugula or field greens
1 lemon
salt and pepper to taste

Remoulade Sauce:

½ cup onions
¾ cup oil
¼ cup tarragon vinegar
½ cup creole mustard
2 tsp paprika
2 cloves garlic
½ cup green onions, chopped

Fry bacon in saucepan until only halfway cooked. Remove from pan and set aside. Peel and butterfly shrimp and wrap each with one slice of bacon.

Core tomatoes and slice ¼ inch thick. In a bowl, mix flour and cornmeal with salt and pepper. Beat eggs and dredge tomato slices in eggs, then into flour mixture. Pour oil and small amount of bacon drippings into medium size sauté pan. Fry tomato slices in oil until golden brown. Set aside and and keep warm in preheated oven set on a low temperature (250º).

For Remoulade Sauce:
Combine all ingredients (except green onions) to a blender and blend for about 10 seconds, then add green onions and blend for another couple of seconds.

Place one shrimp on each slice of tomato and drizzle Remoulade sauce over the top. Serve warm on a bed of fresh arugula or field greens, lightly tossed with fresh lemon juice, salt and cracked pepper.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe is a combination from both my roots in Texas and 15 years living in New Orleans. The dish is popular in both states, but while Texans typically keep it simple, New Orleanians always adds a bit of seafood and sauce. They create the perfect marriage!




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