marmalady
Executive Chef
Threw this together at the last minute tonite - and wow, was it good!
Fried green tomatoes -
tomatoes sliced 1/2 inch thick
beaten egg
seasoned flour
seasoned cornmeal with a little flour
Coat tomatoes w/plain flour, then egg, then cornmeal, place in skillet with about 1/2 inch oil over med-high heat til golden brown and delicious.
1 lb. Shrimp - peeled, detailed
1 jar Zatarain's Remoulade sauce
Heat a little oil in a med-high skillet, add shrimp, saute 1-2 minutes. Add the remoulade, and cook just another minute or so to 'loosen' the sauce and heat it up.
We plated with a bed of baby arugula, then the tomatoes, then the shrimp. Yum!
Fried green tomatoes -
tomatoes sliced 1/2 inch thick
beaten egg
seasoned flour
seasoned cornmeal with a little flour
Coat tomatoes w/plain flour, then egg, then cornmeal, place in skillet with about 1/2 inch oil over med-high heat til golden brown and delicious.
1 lb. Shrimp - peeled, detailed
1 jar Zatarain's Remoulade sauce
Heat a little oil in a med-high skillet, add shrimp, saute 1-2 minutes. Add the remoulade, and cook just another minute or so to 'loosen' the sauce and heat it up.
We plated with a bed of baby arugula, then the tomatoes, then the shrimp. Yum!
