Fried Green Tomatoes With Shrimp Remoulade
This chef-curated Fried Green Tomatoes With Shrimp Remoulade offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 32g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 487 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Fried Green Tomatoes With Shrimp Remoulade offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Fried Green Tomatoes With Shrimp Remoulade to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Fried Green Tomatoes With Shrimp Remoulade, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 1/2 cup Creole mustard
- 1/2 cup olive oil
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 2 teaspoons prepared horseradish
- 2 cloves garlic, chopped
- 1 tablespoon lemon juice
- 2 teaspoons minced onion
- 2 teaspoons chopped green onion
- 2 teaspoons paprika
- 1/4 teaspoon ground black
- pepper
- 1/8 teaspoon cayenne pepper
- 2 teaspoons chopped fresh
- parsley
- 24 cooked medium shrimp,
- shelled and deveined
- 1 cup buttermilk
- 1 egg
- 2 cups yellow cornmeal
- 3 large green tomatoes, sliced 1/2
- inch thick
- 1/4 cup olive oil, or as needed
- 2 cups mixed salad greens
- 3 tablespoons chopped green
- onion
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
In a medium bowl, stir together mustard, 1/2 cup olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion and 2 teaspoons of green onionStep 2: Technique & Execution
Season with paprika, pepper, cayenne pepper and parsleyStep 3: Technique & Execution
Gently stir in the shrimp until evenly distributedStep 4: Technique & Execution
Cover and refrigerate until neededStep 5: Technique & Execution
In a shallow bowl, whisk together the buttermilk and egg with a forkStep 6: Technique & Execution
Spread the cornmeal out on a plateChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 487 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 32g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 33g | Complex, slow-digesting dietary fiber |
| Fat | 14g | Wholesome dietary lipids for micronutrient absorption |
Fried Green Tomatoes With Shrimp Remoulade
This chef-curated Fried Green Tomatoes With Shrimp Remoulade offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: In a medium bowl, stir together mustard, 1/2 cup olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion and 2 teaspoons of green onion
Technique & Execution: Season with paprika, pepper, cayenne pepper and parsley
Technique & Execution: Gently stir in the shrimp until evenly distributed
Technique & Execution: Cover and refrigerate until needed
Technique & Execution: In a shallow bowl, whisk together the buttermilk and egg with a fork
Technique & Execution: Spread the cornmeal out on a plate
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Storage & Freezing Tips
- Refrigerator: Store in an airtight container for up to 2 days. Keep the components separate if possible to preserve texture.
- Reheating: Reheat gently in a skillet on medium-low heat with a splash of olive oil or butter.
- Freezing: Freezing is not recommended for this dish because ingredients like eggs become soggy, rubbery, or mushy when defrosted.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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