For the tomatoes
6 to 8 green tomatoes (about 3 pounds)
cornmeal for dredging
1 bottle beer (12 oz.)
1½ cups flour
canola oil, for frying
kosher salt to sprinkle
For the shrimp remoulade
2 pounds shrimp, cooked cleaned, and chopped in a
large dice
2 each red and yellow peppers, roasted and diced
½ to 1 cup mayonnaise
¼ cup Creole or other spicy mustard
¼ cup Dijon mustard
2 Tablespoons horseradish
juice of 1 lemon
½ teaspoon paprika
¼ teasoon cayenne
½ teaspoon each of kosher salt and freshly ground
pepper
1 bunch green onions, sliced just into the green part
To roast the peppers: seed and quarter the peppers.
Put them in a shallow baking pan, drizzle with olive oil and kosher salt.
Cover with foil and bake at 350°F for 40 minutes, or until the peppers are tender, turning the peppers and checking their progress once.
Remove them from the oven and leave the foil on for 10 minutes, then remove the foil and let the peppers cool off.
Peel off and discard theskins before chopping.
- To make the remoulade, combine the cooked shrimp with all of the other ingredients. Chill for at least an hour up to 6 hours. You can make the remoulade long before you fry the tomoatoes.
- To prepare the tomatoes, slice the tomatoes in thick slices. Combine the beer and flour, and let sit for at least an hour.
- Heat the canola oil in a saute pan over medium heat. Dredge the tomato slices in the cornmeal. Then dip in the beer batter and fry until brown, about 5 minutes on each side. Drain on a paper towel and spinkle with kosher salt.
- Top each slice of fried tomato with a spoonfull of shrimp.
Lou Jane Temple is a working chef and author of nine culinary mysteries(St. Martin's and Berkley) and one cookbook (Stewart, Tabori & Chang).