Entree: United States – Alabama – Fried Green Tomatoes with Shrimp Remoulade

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 4 large green tomatoes, about 1.5 lb (680 g), sliced 1/3 inch (8 mm) thick
- 1 tsp (5 g) kosher salt, plus more for seasoning
- 1/2 tsp (2.5 g) black pepper
- 1 cup (120 g) yellow cornmeal
- 1/2 cup (65 g) all-purpose flour
- 1 tsp (4 g) smoked paprika
- 1/2 tsp (2 g) cayenne pepper (adjust to taste)
- 1/2 tsp (2.5 g) garlic powder
- 1 cup (240 ml) buttermilk
- 2 cups (480 ml) peanut or vegetable oil, for shallow frying (amount as needed to reach ~1/2-inch depth in skillet)
- 1 lb (454 g) medium shrimp, peeled and deveined (about 20–24), tails removed
- 2 tbsp (30 ml) olive oil (for cooking shrimp)
- 1 cup (240 g) mayonnaise
- 2 tbsp (30 g) Creole mustard or whole-grain mustard
- 1 tbsp (15 g) prepared horseradish
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) hot sauce (such as Tabasco), or to taste
- 2 tbsp (30 g) finely chopped celery
- 2 tbsp (20 g) finely chopped green onion (scallion)
- 2 tbsp (8 g) chopped fresh parsley, plus more for garnish
- 1 tbsp (15 g) finely chopped dill pickle or cornichon (optional)
- 1 cup (170 g) stone-ground or medium-grind grits
- 4 cups (946 ml) water
- 1/2 tsp (2.5 g) salt (for grits)
- 2 tbsp (28 g) unsalted butter
- 1 cup (113 g) shredded sharp cheddar cheese
- Lemon wedges, for serving

Instructions

Short Description:
Crisp cornmeal-fried green tomato slices piled over creamy cheddar grits and crowned with a zesty Gulf-style shrimp remoulade. This is a Southern Alabama main course combining homegrown produce with coastal shrimp.

Regional Notes:
This Alabama variation pairs the classic Southern fried green tomatoes with a Gulf Coast shrimp remoulade and cheddar grits, reflecting inland produce and nearby seafood. The use of a cornmeal crust and stone-ground or medium grits keeps the texture and flavors anchored in Southern tradition.

1. Make the remoulade: In a bowl whisk together mayonnaise, Creole mustard, horseradish, Worcestershire, lemon juice, hot sauce, and a pinch of salt and pepper. Stir in chopped celery, green onion, parsley, and chopped pickle if using. Taste and adjust seasoning. Chill while you prepare the rest.
2. Cook the grits: Bring 4 cups (946 ml) water and 1/2 tsp (2.5 g) salt to a boil in a medium saucepan. Slowly whisk in 1 cup (170 g) grits. Reduce heat to low and simmer, stirring occasionally, until thick and tender (time varies by grits: 20–30 minutes for stone-ground, 5–10 minutes for quick). Stir in butter and shredded cheddar until melted and smooth. Keep warm on very low heat, stirring now and then.
3. Prep tomatoes and dredge: Pat tomato slices dry with paper towels. Season both sides lightly with salt and pepper. In a shallow bowl combine cornmeal, flour, smoked paprika, cayenne, garlic powder, 1 tsp (5 g) kosher salt, and 1/2 tsp (2.5 g) black pepper. Pour buttermilk into a second shallow bowl.
4. Heat oil: In a large heavy skillet (preferably cast iron) pour enough oil to reach about 1/2 inch (12 mm) depth. Heat over medium-high until a deep-fry thermometer reads 350°F (175°C) or a pinch of cornmeal sizzles on contact.
5. Fry the tomatoes: Working in batches to avoid crowding, dip each tomato slice into buttermilk, let excess drip, then press into the cornmeal mixture to coat well. Shake off excess and carefully place into hot oil. Fry until golden brown, about 3–4 minutes per side. Transfer to a wire rack or paper towel-lined sheet to drain and keep warm in a 200°F (95°C) oven if needed.
6. Cook the shrimp: While tomatoes fry, season shrimp lightly with salt and a pinch of cayenne. Heat 2 tbsp (30 ml) olive oil in a skillet over medium-high heat. Add shrimp in a single layer and cook until opaque and just cooked through, about 1–2 minutes per side depending on size. Remove and let cool slightly, then roughly chop into bite-sized pieces.
7. Combine shrimp and remoulade: Fold chopped shrimp into the chilled remoulade until evenly coated. Adjust seasoning with salt, lemon juice, or hot sauce as desired.
8. Assemble plates: Spoon a generous mound of cheddar grits onto each plate. Top each with 3–4 fried green tomato slices stacked slightly overlapping. Spoon a generous portion of shrimp remoulade over the tomatoes. Garnish with chopped parsley and lemon wedges.
9. Serve immediately with extra hot sauce or lemon on the side.