Fried Green Tomatoes And Shrimp Remoulade

These classic fried green tomatoes are stacked with succulent shrimp flavored with Sweet Baby Ray's Hot Sauce and finished with creamy, delicious Ken's Remoulade Sauce.


1 Tbsp. Old Bay seasoning

Dash of Sweet Baby Ray's Hot Sauce

1 Tbsp. Lemon juice

Salt and freshly ground black pepper, to taste

1/4 Lb. 16/20 shrimp

2 Oz. Ken's Remoulade Sauce

1 Large green tomato

1/2 Cup Buttermilk

1 Cup Cornmeal

1 Tbsp. Kosher salt

1/2 Tsp. ground black pepper

2 Cups Mesclun greens


1.  For the shrimp: Fill a pot with water. Add Old Bay seasoning, Sweet Baby Ray's Hot Sauce, lemon juice, and salt and pepper. Bring to a boil, add shrimp and boil 1 to 2 minutes. Drain and transfer to a covered container and refrigerate at least 30 minutes.

2.  Cut off ends of tomato and discard. Cut three 1/2-inch slices from the rest of the tomato. Put tomato slices in a large bowl. Add buttermilk and turn to coat. Marinate for 5 minutes.

3.  In a bowl, mix cornmeal, salt and pepper. Remove tomatoes from buttermilk, shaking off excess, and dip in cornmeal to coat, shaking off excess. Fry until golden brown. Drain on paper towels.

4.  To serve, place greens on a plate and top with tomato, shrimp and Ken's Remoulade Sauce.