Fried Green Tomatoes With Shrimp Remoulade Sauce

• 1 large egg
• 1 cup buttermilk
• 1 cup yellow cornmeal
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground pepper, or to taste
• 8 (1/2-inch-thick) slices all-green tomatoes (about 2 medium tomatoes)
• 6 tablespoons vegetable oil
• 24 medium shrimp (about 1/2 pound) peeled, cooked, and chilled
• 1 cup Remoulade Sauce, chilled
• Garnish: mixed greens

1. Ingredients for remoulade sauce
2. 1/2 cup Creole mustard (for testing purposes, we used Zatarain's Creole Mustard)
3. 2 tablespoons ketchup
4. 1 teaspoon Worcestershire sauce
5. 2 teaspoons prepared horseradish
6. 1 medium garlic clove, finely chopped (about 1 teaspoon)
7. 1 teaspoon freshly squeezed lemon juice
8. 1 1/2 teaspoons paprika
9. 1/4 teaspoon ground white pepper
10. 1/8 teaspoon finely ground black pepper
11. 1/8 teaspoon cayenne pepper, or to taste
12. Salt, to taste
13. 2 tablespoons olive oil
14. 1/4 cup finely chopped celery ribs, with leaves
15. 1 1/2 teaspoons finely chopped fresh parsley
16. 1 tablespoon grated white or yellow onion
17. 1 tablespoon finely chopped green onion top
18. Hot sauce (Crystal, Louisiana, or Tabasco brand), if desired
19. Preparation
20. 1. Stir together first 10 ingredients in a bowl. Taste and add salt as needed.
21. 2. While whisking mixture, add olive oil in a slow stream. Add celery and next 3 ingredients; stir well. Add a few drops of hot sauce if spicier flavor is desired. Sauce should be spicy and tangy. Cover and refrigerate up to 3 weeks.
22. Preparation
23. 1. Whisk together egg and buttermilk in a medium bowl. Combine cornmeal, salt, and pepper in a shallow dish. Dip tomato slices in egg mixture, then coat with seasoned cornmeal.
24. 2. Heat oil in a large saute pan over medium heat. Place tomato slices in pan in a single layer, and cook until golden brown on bottom, about 3 minutes. Flip and brown other side, about 3 minutes more. Interior should be cooked through but not mushy.
25. 3. Place 2 tomato slices on each of 4 serving plates and top each slice with 3 shrimp. Spoon 1 1/2 tablespoons Remoulade Sauce over each slice, and garnish, if desired. Serve immediately.

egg, buttermilk, yellow cornmeal, salt, freshly ground pepper, tomatoes, vegetable oil, shrimp, remoulade sauce, mixed greens

Taken from www.epicurious.com/recipes/member/views/fried-green-tomatoes-with-shrimp-remoulade-sauce-50023712 (may not work)