Emeril's Fried Green Tomatoes with Shrimp and Remoulade Sauce
Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.
In June 2008, Emeril Lagasse called upon Steve D'Angelo to lead the kitchen at Emeril's Gulf Coast Fish House as chef de cuisine.
D'Angelo holds a deep appreciation for the bounty of the gulf waters, sourcing local oysters, fish and shrimp straight from the docks, along with fresh exotic catch flown to the restaurant daily, and locally grown produce and farm products.
Season both sides of the sliced tomatoes with salt and black pepper. Put the flour, egg wash, and breadcrumbs in 3 separate shallow dishes and season with the Essence. Dredge each tomato slice first in the flour, then in the egg wash, letting any excess drip off, then dredge in the breadcrumbs, coating evenly.
Heat 1/4 cup of the vegetable oil in each of two skillets over medium-hot heat. Fry the tomatoes until crispy, about 2 minutes on each side. Drain on paper towels and season with salt and black pepper. Divide the tomato slices evenly among 4 or 6 plates, and top each serving with some of the shrimp. Drizzle with the remoulade sauce to taste.
White Remoulade Sauce
Combine all the ingredients in a bowl and whisk lightly to blend. Store in an airtight container and refrigerate until needed. (It will keep for up to 2 days.)
Yield: About 1 cup
*Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.