VEGGIE - Fried Green Tomatoes with Creole Shrimp Remoulade - Emeril

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subheading: Creole Shrimp Remoulade:

1 large onion, peeled and halved

¼ cup kosher salt

2 tablespoons freshly squeezed lemon juice

1 ½ teaspoons liquid crab boil (preferably Zatarain’s)

1 ½ pounds large gulf shrimp, peeled and deveined

subheading: Remoulade Sauce (From Love and Lemons):

½ cup mayonnaise, or vegan mayo

1 tablespoon mustard

1 teaspoon hot sauce

½ teaspoon paprika

2 garlic cloves, grated

1 scallion, finely chopped

1 teaspoon fresh lemon juice

⅛ teaspoon onion powder

Pinch of cayenne

Chives for sprinkling, optional

subheading: For the Tomatoes:

12 slices fresh green tomatoes (about ¼-inch thick)

Freshly ground black pepper

1 cup flour

2 eggs, beaten with 1 tablespoon milk

2 cups fine dried bread crumbs

Emeril’s Original Essence or other Creole Seasoning, to taste

½ cup vegetable oil, for frying

1 tablespoon chopped green onions, green part only

subheading: For Serving:

Finely sliced fresh chives, for garnish

Note: Ingredients may have been altered from the original.

Directions at emerils.com

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