Fried Green Tomatoes with Caramelised Shrimp and Red Pepper Remoulade


I so should have been born in a southern state of the great United States of America. Sizable calves and a love of anything Cajun, Creole, BBQ, Fried! Yum!

Fried green tomatoes are actually the best thing ever and the second I spot green tomatoes in the supermarket or grocer, dinner plans are out the window and, ‘its happenin’ ya’ll!’.

Interestingly enough, Fried Green Tomatoes actually aren’t really all that ‘Southern’! Shock. I know! Apparently, it was the ‘Hollywood Effect’ after the release of the 1992 movie , Fried Green Tomatoes. Not to say people weren’t eating them in the South before the movie, but it was the power of Hollywood that turned this fairly obscure, generic American dish into a Southern icon.

PS. If you make these dinner, watch Fried Green Tomatoes that night. Great film, delicious dinner, fabulous evening!





Fried Green Tomatoes with Caramelised Shrimp and Red Pepper Remoulade
Serves 4 as an entree
  • 4 green tomatoes (just plain old unripe tomatoes)
  • ½ cup plain flour
  • 2 eggs
  • ½ cup cornmeal
  • 1 cup panko crumbs
  • 12 raw prawns
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup loosely packed fresh picked flat leaf parsley
  • Salt

Pepper Remoulade
  • 1 cup aioli
  • ¼ tsp bread and butter pickle juice
  • 1 tsp bread and butter pickles, finely chopped
  • 1 whole roasted red capsicum
  • 1 tsp smoked paprika
  1. First, get your tomatoes sliced into about 1 cm slices. Lay on a plate and sprinkle with a little salt. Leave for about 10 minutes. Pat with papertowel. Repeat on the other side. Pat dry.
  2. Set up 3 plates. To one add the flour, to the second the eggs, whisked, and the third, combine the panko crumbs and the cornmeal. Place your sliced tomatoes in the flour, then dip in the egg, and then coat in the cornmeal panko mix. Place on a tray. Repeat until all tomatoes are breaded. Set aside in the fridge.
  3. For the prawns, peel and devein. Add to a bowl and sprinkle with garlic and onion powder. Add about a tablespoon of oil and mix well. Set aside in the fridge.
  4. For the remoulade, add everything but the pickles in a food processor. Blitz to combine. Add the pickles and set aside in the fridge.
  5. Put your oven on low, about 100°C. Once you are ready to go, heat a large fry pan over medium high heat, with enough oil to shallow fry, about ¾ of the way up the tomato slices. Fry the tomatoes until golden brown on each side. Place on a tray lined with paper towel and once all the tomatoes are cooked, place the tray in the warm oven.
  6. In a hot non stick fry pan, add about a tablespoon of oil and fry off the prawns until golden on each side and just cooked in the middle. The garlic and onion powder will help to caramelise the outside of the prawns and they are heavenly.
  7. Once cooked, assemble about a tomatoes worth of slices stacked on each plate, topped with prawns, drizzled with remoulade and sprinkled with parsley.
    Enjoy. Hope you love this dish as much as I do.





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