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Grilled Green Tomatoes with Sauteed Shrimp

Placing leftover inexperienced tomatoes to good use with a recipe for crisp, savory fried inexperienced tomatoes topped with garlicky sautéed shrimp and a brilliant easy remoulade.

I’m usually detest to place a untimely finish to my backyard tomatoes, and depart them up till the primary frosts threaten in early November. However this yr, with countless rain and only a few sunny days, tomatoes got here in late and petered out early – which suggests we’ve had loads of inexperienced tomatoes, each in my backyard and CSA share. And now, tomato season is definitively over.

With so many inexperienced tomatoes readily available, I had little selection however to good my fried inexperienced tomato recreation. Stepping into, I’d assumed that fried inexperienced tomatoes centered on rendering inedible inexperienced tomatoes palatable. The recipe definitely accomplishes this. Alongside the way in which, I’ve come to like the flavour of inexperienced tomatoes. They’re punchy and acidic, and similar to their ripe counterparts, the flavour blooms superbly with a beneficiant pinch of sea salt.

A observe on the recipe: inexperienced tomatoes will ultimately ripen on the countertop, although they’ll lack the depth of a vine-ripened specimen. For this recipe, tomatoes may be purple or inexperienced, however you’ll need to make certain they’re nonetheless fairly agency. I’ve discovered my favourite taste comes from inexperienced tomatoes with only a flush of purple – they’ve a pleasant mixture of tang and sweetness.

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Placing leftover inexperienced tomatoes to good use with a recipe for crisp, savory fried inexperienced tomatoes topped with garlicky sautéed shrimp and a brilliant easy remoulade.


1/2 cup mayonnaise (I prefer Duke’s)

  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons prepared horseradish
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 2 tablespoons minced parsley,
  • 2 tablespoons minced chives
  • sea salt to taste


  • 6 medium-sized green tomatoes, cored and sliced 1/2-inch thick
  • 1 teaspoon sea salt, divided
  • 1 teaspoon fresh ground black pepper, divided
  • 2 eggs, lightly beaten
  • 1 cup finely ground yellow cornmeal
  • 1 ounce finely grated Parmesan (about 1 cup grated)
  • 2 teaspoons smoked paprika
  • canola oil for frying


  • 2 tablespoons olive oil
  • 1 pound shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • sea salt
  • 1 tablespoon minced parsley, plus more for serving
  • 4 lime wedges, for serving


  1. Working forward of time, make the remoulade. In a medium bowl, use a fork to whisk collectively mayo, lemon juice, horseradish, Dijon, and spices. Fold in contemporary herbs. Add sea salt to style. Cowl and set in fridge to relax 2 hours. Will be made Three days forward.
  2. When able to prepare dinner tomatoes, sprinkle either side generously with 1/2 teaspoon every sea salt and pepper.
  3. In a medium-sized bowl, use a fork to whisk collectively cornmeal, paprika, and 1/2 teaspoon every sea salt and pepper. Fold in Parmesan.
  4. In one other bowl, toss to mix shrimp, garlic, olive oil, and an enormous pinch sea salt.
  5. Preheat oven to 200 levels F. Set a forged iron skillet on the range and switch warmth simply previous medium. Pour in oil to a 1/4-inch depth. If oil begins to smoke in any respect, nudge warmth down till smoking stops.
  6. Whereas oil heats, dip tomato slices in egg combination. Utilizing tongs or a few forks, flip tomato in cornmeal, shake off extra, and set on a rimmed baking sheet.
  7. Working in batches of 5 or 6, fastidiously fry tomatoes 1 – 2 minutes per aspect, or till exterior is a deep golden hue. Use warning across the scorching oil; use tongs or a fish spatula to flip tomatoes, taking care to not splash oil. Set cooked tomatoes on a paper towel-lined tray and hold heat within the oven. Repeat till all tomatoes are cooked.
  8. In the meantime, warmth a medium sauté pan over medium/medium-high warmth. Add half the shrimp combination and sauté, flipping as soon as, simply till shrimp flip pink and curl up, 3 – Four minutes whole. Repeat for the second batch. Toss cooked shrimp with parsley.
  9. To serve, layer fried inexperienced tomatoes on a plate, prime with shrimp, and drizzle with remoulade and minced parsley. Garnish with a lime wedges, and serve.

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