Spent much of last week in New Orleans at Supercomputing, lots of technical symposiums and plenty of good company and food. Sampled meals at Pelican Club, Arnaud's, NOLA and Calcasieu and of course had to grab a muffaletta at Johnny's.
Had one of the best cosmos ever at NOLA and great appetizer of Fried Green Tomatoes with Shrimp and Remoulade.
Ingredients
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
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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