3 green tomatoes, sliced
1 extra large egg
4 tablespoons buttermilk
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon Cajun seasoning
4 tablespoons Canola or extra virgin olive oil, divided
10-12 large shrimp, peeled and deveined, but with tails on
Garnish: 2 tablespoons flat leaf parsley, chopped
For the Spicy Remoulade Sauce:
2 cups mayonnaise
2 tablespoons ketchup
2 tablespoons stone ground mustard
1 tablespoon fresh flat leaf parsley, chopped
1.5 teaspoons cayenne pepper (1 tablespoon for spicy!)
1 tablespoon fresh lemon juice
2 teaspoons prepared horseradish
2 garlic cloves
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon paprika
Cut tomatoes into 1/2-inch slices. Sprinkle with salt and set aside.
In a small bowl whisk together egg and buttermilk; in a separate bowl mix cornmeal, flour and Cajun seasoning.
Heat 3 tablespoons oil in a large skillet over medium heat.
Dredge tomato slices first in egg mixture, then in cornmeal mixture. Carefully place slices in hot oil and cook until browned on both sides (about 3-5 minutes on each side). Drain on paper towels.
Meanwhile, in another large skillet, heat remaining tablespoon of oil over medium-high heat. Quickly saute shrimp until lightly golden (about 1-2 minutes each side).
To make the remoulade, mix all ingredients in a small bowl. Chill until ready to serve.
Plate tomatoes while they are still warm. Top with shrimp and spoon remoulade sauce on top.
Garnish with chopped parsley and serve.