When I glance at a menu and see anything featuring rémoulade sauce, I’m salivating. Usually, it’s a straightforward shrimp appetizer served on a bed of shredded iceberg that in the hands of a cook that has their rémoulade repertoire figured out is well worth ordering. But recently I was astounded to find a spin on shrimp rémoulade that redefined the dish with a down-home Southern twist. That’s right, a Fried Green Tomato Shrimp Rémoulade.
Fried Green Tomato Shrimp Rémoulade: The crunch of fried green tomatoes provides the backdrop for a cold and spicy shrimp in this classic Southern recipe. (All photos credit: George Graham)
Crispy cornmeal-battered green tomatoes laid the scorching hot foundation for a pungently spiced cold rémoulade with just the right balance of sweet and heat for the ice-cold Gulf shrimp that crowned this masterpiece. Every forkful of this combination was singing a saucy Southern song punched with a zydeco backbeat of spicy flavors. It was glorious.
Rémoulade is synonymous with the French history of New Orleans Creole cuisine, but this is a well-traveled sauce. Denmark, Germany, Poland, Sweden and Norway all have their versions of rémoulade. And while the formula for rémoulade – mayonnaise, mustard, pickles, capers, anchovies, and herbs is the dominant combination–it can vary from country to country. But as usual here in Louisiana, we’ve adopted a kicked up approach to rémoulade that adds a lick of horseradish, a punch of Creole mustard, and a slap of hot sauce. There are many variations: From the classic white rémoulade of the fine Creole restaurants of the French Quarter to a spicier Cajun recipe version seen along the bayou–they’re all good.
Try this Fried Green Tomato Shrimp Rémoulade linking fried green tomatoes and fresh Gulf shrimp, and I predict it will instantly become a remarkable Cajun recipe for your Acadiana table.
- 1 gallon water
- ½ cup salt
- 1 bag shrimp boil seasoning or ½ cup Acadiana Table Cajun Seasoning Blend, see recipe here
- 1 whole lemon, halved
- 2 pounds large (21 – 25 count) raw shrimp, heads, shell and tails removed
- 3 cups quality mayonnaise, such as Blue Plate
- ½ cup Creole mustard, such as Zatarain’s
- 1 tablespoon Worcestershire
- 1 tablespoon hot sauce
- 1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here
- 1 teaspoon paprika
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon prepared horseradish
- 1 tablespoon ketchup, plus more if needed
- 1 tablespoon finely minced garlic
- 2 tablespoons chopped capers
- 2 tablespoons sweet pickle relish
- 2 tablespoons finely diced celery
- 2 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon finely diced green onion tops
- Kosher salt and freshly ground black pepper
- 2 cups all-purpose flour
- 1 tablespoon cayenne pepper
- 1 large egg
- 1 cup buttermilk
- Dash of hot sauce
- 2 cups yellow cornmeal
- 2 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here
- 1 cup peanut oil
- 2 large green tomatoes, sliced ½-inch-thick
- 2 cups firmly packed lettuce leaves
- Lemon slices, for garnish
- Parsley sprigs, for garnish
- In a large pot over high heat, bring the water to a rolling boil. Add the salt, bag of shrimp boil seasoning and lemon halves. Continue to boil for 5 minutes as the water seasons.
- Add the shrimp and boil for 2 minutes and turn off the heat. Let the shrimp sit in the water for 5 minutes until they turn pink. Test for doneness and then remove. Cover and chill in the refrigerator.
- In a large mixing bowl, add the mayonnaise. Whisk in the mustard, Worcestershire, hot sauce, seasoning blend, paprika, lemon juice, and horseradish. Add the ketchup and whisk together. Add more ketchup if needed to achieve a pinkish color.
- Add the garlic, capers, relish, celery, parsley, and green onion. Stir to combine and add salt and pepper to taste. Cover and refrigerate.
- Add the flour to a shallow bowl and blend in the cayenne.
- In another bowl, whisk one egg with the buttermilk and a dash of hot sauce and set aside.
- Blend the cornmeal with the Cajun seasoning in a shallow pan and set aside. In three different stations, line up the flour, egg mixture, and cornmeal.
- In a cast-iron skillet over medium heat, add the peanut oil and bring to 375ºF. Coat each tomato slice in flour and shake off the excess. Submerge into the egg mixture and place in the seasoned cornmeal breading. Pat firmly so the cornmeal sticks to each side of the tomatoes and move to a wire rack. Gently add the breaded tomato slices to the hot oil making sure not to crowd the pan. Fry on 1 side until browned and turn once with a spatula and continue frying until golden brown, about 2 minutes on each side. Move the fried tomatoes back to the wire rack and season with sea salt immediately.
- For serving, add a bed of lettuce on a plate and place fried green tomato slices on top. Add a portion of shrimp and spoon on the rémoulade sauce. Garnish with lemon slices and sprigs of fresh parsley.
This Fried Green Tomato Shrimp Rémoulade features piping hot fried green tomatoes that add a crunchy contrast to the cold and creamy sauce.
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The first time I saw Shrimp Rémoulade on Fried Green Tomatoes was at Jonathan back in the late 70’s. That closed in 1986 and the Chef, Tom Cowman, took it to Lowerline, where it really caught on and is popular to this day.
Hey John-Christopher-
Thanks for remembering Tom Cowman of Upperline fame. And back in the day, I ate at Restaurant Jonathan as well, but never had their fried green tomato version of shrimp rémoulade. Give this recipe a try and it will most certainly bring back memories. Thanks for the comment. Best, George
I have never tried Remoulade or, in fact, been to Louisiana. But, I have always been a big fan of Cajun cooking, and will definitely try this recipe. Can you advise me some potential pitfalls that a novice might encounter with this dish?
Soe-
Glad you’re a fan of Louisiana cooking. I urge you to use the freshest ingredients possible and don’t overcook the shrimp. Let us know how it turns out. Best, George
Looks great.
I just read this aloud to my partner, salivating over the description. The reply? He’s a good writer!
Yeah, I know…but what about the recipe?
Hey Sherry-
I’m glowing right now…either from the flattering comment or from the extra dose of horseradish in my rémoulade. Either way, it’s all good. Thanks for reaching out to us all and let us know if your rémoulade turns out remarkable. Best, George
I have eaten at Rip’s many times and love their food, but I’ve never ordered this dish. I’m about to make the remoulade. I’m not sure about the pickle relish, sweet or dill. I’m guessing it preference but which did you use? BTW, We love your site and thanks for sharing!
SHeri-
Good question and I’ve now specified my choice of sweet relish in the recipe. Best to you, George
Your recipe for the fried green tomatoes with remoulade sauce
certainly does have my mouth watering. YUMMMMMMMMMM!
Maxie-
It is an awesome combination and my new favorite rémoulade recipe. Thanks for sharing your comments. Best, George
This recipe for shrimp remoulade is as much like my Mom’s as I have ever seen published anywhere. Now I make it too. We lived is south Louisiana for many years and really enjoyed the food there. Thanks for sharing this recipe as well as the fried green tomatoes. It is another of my favorites. I will be looking for more recipes to use at my home.
Hey Ann-
Glad you like the recipe and thanks for sharing your memories. Best, George
Lived in Franklinton, LA for one year. My senior year in HS…. Dad and family remained in LA, Patterson, Toca then back to Franklinton, so I consider my self ‘from’ LA as well as MS. True southern “girl”. Love the food and have made my version of remoulade sauce but nothing like the one you shared. Will try it next time. I eat alot of shrimp, when I can get Gulf shrimp that is….
I don’t have the book at hand, but the chef was from North Carolina and his comment on Remoulade sauce was, “the hottest cold sauce I’ve ever eaten.” I’m gonna give this a spin George ’cause I can tell you’ve got this baby down ‘cold’. Thanks!
Hi George, just ran across this recipe tonight…and discovering you and your cookbook for the first time. I, too, grew up on the Northshore…back in the day…we had a Covington address but were zoned for Mandy schools. It was back when Covington and Mandy were small sleepy towns, you didn’t have to lock your doors and you saw everyone you knew at Winn Dixie or the TGY. There was one red light on Hwy 190…at Hurston’s restaurant and no fast food. Were you a Covington or Mandy or Slidell kid? Just wanted to say hello and I’m looking forward to receiving your cookbook soon. I will order tonight. Merry Christmas to you and yours!
Hey Beth – What a magical place to grow up; the Northshore is a favorite of mine. I grew up 30 minutes north of Covington in Bogalusa, a sleepy little paper mill town that was a joy to grow up in. Times change, but memories live forever. All the best.
I know Bogalusa well. A wonderful place to grow up. Yes, indeed, memories live forever. Aren’t we fortunate that is true? My cookbook is out for delivery today. Can’t wait! Happy 2020!
Thanks Beth, and a very happy 2020 to you as well.
I read somewhere that you should peel the tomatoes so the flour and corn meal will stick to the tomatoes. I have tried this and it works.