Guy Fieri’s Funky Finds: Fried Green Tomatoes with Shrimp and Rémoulade Sauce
Today’s the day–Diners, Drive-ins and Dives: The Funky Finds in Flavortown by Guy Fieri is on sale and available wherever books are sold! Hopefully you’ll catch Guy on one of his many TV appearances to promote the new cookbook, or maybe you can even make it to one of his few events where he’ll be signing copies. (Click here to see Guy’s four scheduled events.) If neither of those options pan out, console yourself bygrabbing your own copy of Diners, Drive-ins, and Dives: The Funky Finds in Flavortown, flip through until you find that one dish you absolutely must eat for dinner tonight, and cook it up. We guarantee this will make your day.
I might try this tasty specialty from Louie and the Redhead Lady, in Mandeville, Louisiana. Their motto — “We’re not fancy, we’re family!” – sounds exactly like the kind of food I like to make when I’m at home during the week. Thanks Guy, for getting this recipe and sharing it with us all!
Fried Green Tomatoes with Shrimp and Rémoulade Sauce
Adapted from a recipe courtesy of Louie Finnan, Louie and the Redhead Lady
3 cups vegetable oil
2 large eggs
1 cup whole milk
1 ¼ cups hot sauce, such as Louie’s All Spiced Up Sauce
1 cup all-purpose flour
2 cups Italian breadcrumbs
1 tablespoon dry Italian dressing mix
2 green tomatoes, sliced ¼ inch thick
2 tablespoons dry crab boil seasoning, such as Zatarain’s
1 onion, sliced
1 lemon, sliced
¼ cup hot sauce, such as Louie’s All Spiced Up Sauce
8 large shrimp, shells on
½ cup mayonnaise (preferably Blue Plate)
1 ½ tablespoons Creole mustard, such as Zatarain’s
1 scant tablespoon prepared horseradish
Juice of 1 lemon
1 teaspoon Worcestershire sauce
2 dashes of hot sauce, such as Louie’s All Spiced Up Sauce
Shredded lettuce, for serving
Note: You can now order Louie’s hot sauces at http://www.redheadladycollection.com.
1. For the tomatoes: Preheat the oven to 200°F and heat the oil in a deep cast-iron or other skillet to 350°F. Beat the eggs, milk, and hot sauce in a shallow dish. Put the flour into another shallow dish. In a third shallow dish, combine the breadcrumbs and dry Italian dressing mix. Dip the tomato slices in the flour, then the egg wash, and then the breadcrumb mixture. (Hint: Use one hand for the egg wash and the other for the dry flour and breadcrumbs.) Transfer to the oil and fry until golden brown, 1 to 2 minutes. Drain on paper towels and keep warm in the oven until ready to serve.
2. For the shrimp: Bring 4 cups water to a boil in a large saucepan and add the crab boil, onion, lemon, and hot sauce. Stir and add the shrimp. Boil until the shrimp turn pink, about 3 minutes. Drain, cool, and peel.
3. For the rémoulade sauce: Mix together the mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, and hot sauce in a bowl.
4. To serve: Line a plate with shredded lettuce. Add 2 slices fried green tomatoes. Top each tomato with 1 boiled shrimp. Fill a squeeze bottle with the rémoulade sauce and drizzle decoratively.
Get your own copy of Diners, Drive-ins, and Dives: The Funky Finds in Flavortown by Guy Fieri — click here to purchase from your favorite retailer online.