Good Morning America Recipes

Emeril's Fried Green Tomatoes with Shrimp and Remoulade Sauce

Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.

Shrimp GMA
Difficulty: Moderate
Cook Time: min

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.


  • 12 green tomato slices, each about 1/4-inch-thick
  • 1 cup flour, all-purpose
  • 2 eggs, large, beaten with 2 tablespoons whole milk
  • 2 cups bread crumbs, fine dried
  • Emeril's Original Essence
  • 1/2 cup vegetable oil
  • 1 pound cooked peeled shrimp, for serving
  • White Remoulade Sauce, for serving
  • White Remoulade Sauce
  • 3/4 cup mayonnaise
  • 2 tablespoons green onions, finely chopped (green part only)
  • 2 tablespoons yellow onions, finely chopped
  • 2 tablespoons celery, finely chopped
  • 2 teaspoons fresh parsley, finely chopped
  • 2 teaspoons Dijon mustard
  • 1 teaspoon prepared horseradish
  • 1 teaspoon powdered mustard
  • 1/2 teaspoon garlic, minced
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper, freshly ground
  • Cooking Directions

    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.

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