Fried Green Tomatoes and Shrimp Remoulade

• 2 tablespoons Old Bay seasoning
• Dash of Tabasco or other hot sauce
• Juice of 1 lemon
• Salt and freshly ground black pepper
• 36 medium shrimp (about 1 pound)
• 1/2 cup Creole or other coarse mustard
• 13 cup ketchup, preferably Heinz
• 1 tablespoon prepared horseradish
• 1 1/2 teaspoons fresh lemon juice
• 1 1/2 teaspoons paprika
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon ground cayenne pepper, or as needed
• Salt
• 13 cup olive oil
• 1/4 cup chopped celery
• 1 1/2 teaspoons chopped scallion
• 4 large green tomatoes (see note)
• 1 1/2 cups buttermilk
• Vegetable oil
• 2 cups corn flour or fine corn meal
• 2 tablespoons kosher salt
• 2 teaspoons ground black pepper
• 6 small handfuls of mesclun greens

1. For the shrimp: Fill a pot with 4 quarts of water; add Old Bay seasoning, hot sauce, lemon juice and salt and pepper to taste.
2. Bring to a boil, add shrimp and boil 1 to 2 minutes.
3. Drain, rinse and drain again.
4. Transfer to covered container and refrigerate at least 30 minutes.
5. For the remoulade: Combine mustard, ketchup, horseradish, lemon juice, paprika, white pepper and 1/4 teaspoon cayenne pepper.
6. Mix well, and season with salt to taste.
7. Slowly add olive oil while whisking vigorously.
8. Add cayenne pepper and salt, adjusting to taste.
9. Add celery and scallion and mix well.
10. Cover and refrigerate until chilled, at least 30 minutes.
11. For the tomatoes: Cut off ends of tomatoes and cut each tomato into about three 1/2-inch slices.
12. Put tomato slices in a large bowl.
13. Add buttermilk and turn to coat.
14. Marinate for 5 minutes.
15. Place a large heavy skillet over medium-high heat.
16. Add oil to come two-thirds up side of pan.
17. Heat oil to about 325 degrees.
18. In a wide bowl, mix corn flour, salt and pepper.
19. Working in batches, remove tomatoes from buttermilk, shaking off excess, and dip in corn flour to coat, shaking off excess.
20. Slip into oil and fry until golden brown, 2 to 3 minutes on each side.
21. Drain on paper towels.
22. To serve, place greens on plates and top with tomato, shrimp and remoulade.

bay seasoning, lemon, salt, shrimp, coarse mustard, ketchup, horseradish, lemon juice, paprika, ground white pepper, ground cayenne pepper, salt, olive oil, celery, scallion, green tomatoes, buttermilk, vegetable oil, corn flour, kosher salt, ground black pepper, greens

Taken from cooking.nytimes.com/recipes/11785 (may not work)