Fried Green Tomatoes With Shrimp Remoulade
Remoulade Sauce:
- ½ cup Creole mustard
- ¼ cup vegetable oil 1
- ½ tablespoons red wine vinegar
- 1 tablespoon finely minced scallion
- 1 tablespoon finely diced celery
- 1 tablespoon finely diced green bell pepper
- 1 tablespoon finely chopped Italian parsley
- 1½ teaspoons sweet paprika
- 1 teaspoon Worcestershire sauce
- ½ teaspoon hot red pepper sauce
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1/8 teaspoon ground hot red pepper (cayenne)
- 2 quarts water mixed with 1 teaspoon salt
- 6 jumbo shrimp, shelled and deveined
- 1 recipe Fried Green Tomatoes
Instructions:
If the rémoulade is to mellow, make it a day ahead.
- For the rémoulade sauce: Whisk all ingredients together in a small nonreactive bowl until creamy; cover and refrigerate overnight.
- When ready to prepare the shrimp, bring the salted water to a boil in a large heavy saucepan over moderate heat. Add the shrimp, and simmer uncovered for 4 to 5 minutes or just until pink. Drain well and reserve while you prepare the fried green tomatoes as the recipe directs.
- To serve, divide the fried green tomatoes among six heated small plates, each time fanning them into a circle. Center a shrimp on each circle of tomatoes and top with about 1 tablespoon of the sauce.