Both our fantastic greenhouse tomato vendors, The Ledet's and Tomott's Farm bring some beautiful red, ripe tomatoes to our weekly markets. They also brings some unripe ones perfect for these Fried Green Tomatoes with Shrimp Remoulade. Pick up a few this week for this tasty recipe!
To prepare Remoulade Sauce: In a bowl, combine mustard, ketchup, horseradish, lemon juice, paprika, white pepper, and cayenne pepper; mix well. Season with salt. Slowly add oil while whisking vigorously. If needed, add more cayenne pepper and salt, adjusting to taste. Add celery and scallion; mix well. Cover and refrigerate until chilled, at least 30 minutes.
To prepare Fried Green Tomatoes: Heat oil in a sauté pan over medium heat. Whisk together egg and milk. Dip tomato slices in egg mixture, then coat with cornmeal. Carefully place tomato slices in sauté pan and cook slowly until golden brown on bottom, then turn and brown the other side. (Note: If tomatoes are cooked too quickly, the outside will brown before the inside is cooked.)
To serve, arrange greens on an individual serving plate. Place fried tomato slices next to each other on the bed of greens. Top each slice with three or four shrimp. Spoon remoulade sauce over shrimp.
Recipe compliments of Kenneth Smith, Upperline Restaurant
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.